Garlic Parmesan Focaccia Bread

I love bread. Like, a lot. But what I love even more, is homemade bread!

There have been numerous times that my dough hasn't turned out because I've forgotten salt, sugar, or the yeast. I think I get so excited, I forget the most important ingredients because I want to eat it NOW. The sooner I can get it done, the sooner I can stick some butter on it and eat it! Ha!

Thankfully this wasn't one of those times that I forgot something! A little heads up, this recipe takes a little time to make. You let the dough rise for 1 1/2 hours, form it, and let it rise again for another hour. It's definitely worth the wait! Promise.

Fairy Godmother, Doc and Happy loved this with the soup I made for them a few nights ago. The next day we made breakfast sandwiches out of it! Mmm-mm!

Garlic Parmesan Focaccia Bread

1 russet potato (8 oz), peeled and cut into 1-inch chunks
3 1/2 cups flour
1 1/2 tsp yeast
1 1/4 tsp table salt
1 cup warm water
1/4 cup olive oil, plus extra for baking sheet
2 garlic cloves, minced
1 1/4 tsp Italian Seasoning
1/2 cup Parmesan Cheese 
3/4 tsp coarse sea salt (or 1 1/4 tsp kosher salt)

Cover the peeled potato with water in a small sauce pan and simmer until completely cooked and easily pierced with a knife. Drain and, when the potato is cool enough to handle, grate it on the large holes of a box grater. Makes about 1 1/3 cups. 
Mix 3 1/4 cups of the flour, yeast, and table salt together in a standing mixer. With the mixer on low, add the grated potato, garlic, water, and 2 tablespoons of oil until the dough comes together. 
Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If after 5 minutes more flour is needed, add the remaining 1/4 cup flour 1 tablespoon at a time until the dough clears the side of the bowl but sticks to the bottom. 
Turn the dough out and form a smooth round ball. Place the dough in a lightly oiled bowl and wrap tightly with saran wrap. Let rise in a warm place for 1 1/2 hours, or until doubled in size. 
Press the dough into a well-oiled 12 by 18 inch rimmed baking sheet. Cover lightly with saran wrap and let rise for 1 hour or until doubled in size, again.
Preheat the oven to 425 degrees. Press the dough with your fingertips to dimple it. Drizzle the remaining 2 tablespoons oil and sprinkle evenly salt, italian seasoning, and parmesan cheese. Bake until focaccia bottom is golden and crisp, 20 to 25 minutes. 
Slide the focaccia onto a wire rack and cool before cutting into squares. 

Blogs I'm linked to: Two Succulent Sisters, The Best Blog Recipes, Diana Rambles, Not Your Ordinary Recipes, The Six Sisters' Stuff, Life on Lakeshore Drive, Dessert Now, Dinner Later, This Gal Cooks, Couponing & Cooking, Plaid & Paisley Kitchen, Love Bakes Good Cakes, Kathe with an E