Lactalis Culinary

METHOD

For The Focaccia

1. Mashed potato: Peel potato and cut into 1" chunks. Boil until fully tender (10–15 minutes). Check center with skewer. Drain and mash well with potato ricer until smooth and lump-free. Set aside to cool. Measure ½ cup of packed mashed potato.
    
2. Dry mixture: Place flour, salt, sugar, and yeast in large bowl and mix well with  firm rubber spatula.
    
3. Make a well in center of dry mixture. Add olive oil and warm water. Mix with spatula until you can no longer see flour. Dough should be sticky—too sticky to knead by hand.
    
4. Add ½ cup packed mashed potato. Use a folding motion to mix it in with spatula. Then smear it along walls of the bowl. Once it’s evenly incorporated, shape roughly into a ball in the bowl.
    
5. RISE 1: Cover bowl with cling wrap, then put in a warm place (77 degrees F) for 30 minutes until it rises to double in size.
    
6. In another large bowl, drizzle 2 teaspoons of olive oil. Use your hands to smear it around bowl. Scrape dough in, then fold edges of the dough into the center six times. Shape into ball. Cover with cling wrap.
    
7. RISE 2: Put bowl in a warm place for 30 minutes until it rises to double in size.
    
8. Pour 2 tablespoons of olive oil into a metal 8” x 10” nonstick pan and smear it across the base and walls.
    
9. Preheat oven to 430 degrees F (for at least 15 minutes) and set a rack on middle shelf.
    
10. Scrape dough into prepared pan. Stretch and pull to fill the base as best you can and get the surface roughly level.
     
11. RISE 3: Cover pan with cling wrap. Put in a warm place for 40 minutes until the dough expands to fill the pan and the height rises by approximately 30 percent.
     

For The Topping

1. Mix olive oil, cherry tomatoes, oregano, and sea salt together in a small bowl. Set aside for Step 3 of Baking Method.
    

To Prepare For Baking

1. Drizzle the surface of the dough with 2 teaspoons of olive oil. Smear it over lightly with your hands.
    
2. Using both your hands like claws, push your fingers deep into the dough to the base of the pan to create the signature dimples. Do this about 6 times across the dough. This will somewhat deflate the dough, which is expected.
    
3. Scatter the tomato topping across the top.
    
4. Wherever you see indentations, forcefully insert a dollop of Mascarpone (about a good full teaspoon size) and push into the dough dimples.
    
5. Drizzle the surface with 2 tablespoons of olive oil so it runs into the dimples. Then sprinkle with sea salt flakes.
    
6. Optional: Garnish with oregano, chives, and grated Parmesan.
    

To Bake

1. Bake for 25–30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
    
2. Turn out onto a cooling rack. Let it rest for at least 10 minutes before cutting.
    
3. Optional: Finish with a flourish of extra virgin olive oil.
    

For The Roasted Red Pepper Mascarpone Spread

1. In processor, combine all ingredients together and pulsate until you reach desired consistency where roasted red peppers are fully chopped, and consistency is creamy.
    
2. Serve with focaccia as an optional spread or dip.