Blue Cheese-Bacon Focaccia
A savory Italian-style flatbread featuring a perfect combination of crumbled blue cheese, crispy bacon, and fresh rosemary. This homemade focaccia is enriched with mashed potatoes for a uniquely tender texture.
Ingredients
- •2¼ teaspoons active dry yeast
- •½ teaspoon honey
- •4½ cups all-purpose flour
- •1 tablespoon kosher salt
- •½ teaspoon freshly ground black pepper
- •8 tablespoons extra-virgin olive oil
- •1 cup riced or mashed boiled russet potatoes
- •5 ounces bacon
- •2 ounces blue cheese
- •1 tablespoon fresh rosemary sprigs
Cooking Instructions
- 1.
Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
15 min
- 2.
Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.
60 min
- 3.
Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.
10 min
- 4.
Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.
10 min
- 5.
Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12-15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.
35 min