Shaping and Cooking Yeast Doughs: Focaccia

Once risen, the dough is punched down and placed in an oiled pan. It is pressed out with fingertips to fill the pan, then allowed to rise again.

The risen focaccia is brushed with olive oil.

Fingertips dipped in oil are pressed into the dough to make dimpled indentations all over the top.

Any toppings are spread over the top and the focaccia is baked in a moderate oven until golden brown.

The easiest way to cut regular slices of potato for topping is with a mandoline.