The main reason I like to bake this Focaccia is because it spreads an amazing aroma in my kitchen, plus the taste is delicious. For variation – use gluten free flour such as a mixture of rice and corn flours, or quinoa. I do not recommend coconut flour for this recipe. This is a vegan recipe so no restrictions for vegans. For the ingredients you will need- 1 medium potato, 1 1/2 tsp dry yeast, 17 oz unbleached flour, 1 cup warm water (not hot), 2 Tbsp cold press olive oil, 11/2 tsp salt, for the topping- 1/2 cup green or black olives, I use the kalamata olives usually, 2 Tbsp cold press olive oil, 2 Tbsp fresh thyme leaves, 3/4 tsp sea salt, or 11/4 tsp kosher salt, peel and cook potatoes till tender, great and reserve 11/3 cup. In a mixer put yeast, 1/2 cup flour, 1/2 cup water, mix well and cover for 20 minutes to rise. Add to the mixer the rest of the flour, potato, 1/2 cup water & 2 Tbsp cold press olive oil. Mix for 5 minutes than add 11/2 tsp salt.place dough in olive oil oiled bowl, coat with oil & cover with plastic wrap.let rise to double the size. Wet your fingers and flat the dough on a lined baking pan. Wet your fingers more and poke holes in the dough. Cover with towel and let rest 15 minutes. Uncover and sprinkle thyme leaves, drizzle 2 Tbsp olive oil and salt. Cover and let rise for 1 hour. Bake in preheat oven for 20-25 minutes at 425f/210c. You can freeze up to one month. You can add to the baking Parmesan cheese, and replace the thyme with rosemary or sage.
