• Place your Flexiflat™ Tray on the top of your Medium Perforated Baking Sheet. Add your 4 Tbsp of Olive Oil inside. Set aside.

FOCACCIA DOUGH

• In a small sauce pan, bring the water to a warm temperature. It should feel nicely lukewarm. Then mix it with your active dry yeast in a small bowl. Let it set for about 10 minutes.
• Peel, wash and prick several times your potatoes before placing them in your Round Flexipan® covered with the Octagonal bonMAT™. Cook for 5 minutes. Once the potatoes are ready, mash them with the back of a fork. Set aside.
• Place the Flour, Salt and the Pesto / Parmesan Olive Oil in the bowl of your stand mixer with the paddle attachment on. Mix for 2 minutes on the lowest setting.
• Then switch the paddle attachment to the dough hook attachment of your stand mixer. Add your mashed potatoes and your yeast preparation. Now mix on medium high for about 6 minutes. Your dough is ready once it holds together and lightly sticks to the sides of the bowl.
• Scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Place it directly onto your Flexiflat™, spreading the dough at best flat with your hands. Cover very loosely with a plastic wrap and let it rise for about 3-4 hours at room temperature or 2hr30min in a turned off preheated oven (100F/37C), or until it tripled in size.

ASSEMBLY

• Preheat oven to 350F/180C.
• Once your dough has tripled, gently remove the plastic film and drizzle the Olive Oil on top.
• After washing your hands carefully, rub them in Olive Oil and push down your fingers in the dough to make small wells.
• Decorate to your liking. Here I sliced some red onions and green onions and brushed some olive oil on top.
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Focaccia from 22min)
• Once your Extra Fluffy Potato Focaccia Bread is out of the oven, let it cool down for about 10min. Then, slide it onto a serving board and cover with a clean kitchen cloth. Serve and Enjoy when ready! Bon Appétit!