Spring Onion And Lemon Focaccia

1. 1

   Place olive oil in a saute pan on medium heat. When the oil is warm add spring onions and fresh thyme. Saute for 5 minutes until spring onions are soft and fragrant. Remove from heat and let sit for 10 minutes.

2. 2

   While spring onion mixture is resting microwave potato about 10 minutes until soft. Peel and chop potato, then put through a ricer. You want 2 cups of riced potatoes; do not pack them to measure.

3. 3

   Combine yeast, sugar and water in a small bowl. Cover with plastic wrap and let sit 5 minutes until foamy.

4. 4

   In a mixing bowl combine yeast mixture, spring onions and all of the olive oil they were sauteed in, riced potatoes, and lemon zest. Mix until combined - 1 minute.

5. 5

   Add 2 tsp. kosher salt and flour 1 cup at a time until you have a sticky dough. Mix for 3 minutes until soft dough forms. Pour dough into an oiled ceramic bowl. Cover tightly with plastic wrap and let sit in a warm place for 1 hour or until doubled.

6. 6

   Pour dough onto an oiled jelly roll pan. Dimple the dough and let sit for 20-30 minutes to continue rising. Preheat oven to 375 degrees.

7. 7

   Brush remaining oil on dough and sprinkle with 1/4 tsp. kosher salt. Bake for 25-30 minutes until golden. Remove from oven and let cool on rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.