Focaccia With Potato, Blue Cheese And Walnuts ( Vintage Kitchen )

1 1/3 cups warm tap water (about 110 degrees)

2 1/2 teaspoons (1 envelope) active dry yeast

4 tablespoons extra-virgin olive oil

3 1/4 cups unbleached all-purpose flour

3 teaspoons sea salt

1/2 cup walnuts, coarsely broken,

1 cup blue cheese, crumbled, 2 small potatoes, peeled and thinly sliced (a mandoline works best), Thyme for sprinkling, Coarse salt for sprinkling, Olive oil, extra for pan and top of the dough

Measure the water into a bowl and whisk in the yeast and olive oil.

Measure the flour and 2 teaspoons salt into a mixing bowl (I do it directly in the stand mixer bowl) and stir well to combine. Add half cup of broken walnuts.

Add the yeast mixture and mix for a minute until incorporated. You can do this by hand with a rubber spatula or wooden spoon.

Cover the bowl with plastic wrap and allow the dough to rise at room tº until doubled in bulk about 1 hour.

Spread an additional 1 ½ tablespoons on the bottom of a 10x15-inch rectangular or 14-inch round pan (25x38cm rectangular or 35cm round).

Turn the dough out of the bowl onto the pan and pat and press until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing.

Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise again until doubled, up to 1 hour.

Preheat the oven to 450º F/ 220ºC.

Dimple the surface of the risen focaccia by using your fingertips to poke cavities in the dough.

Take the potato slices and scatter them on top of the dough. With your fingers press the middle of the slice down into the dough; this way some of the potato will crisp and some will become creamy together with the dough. Scatter the crumbled blue cheese (and 2 Tbs extra walnuts if desired) on top. Drizzle a few Tbs olive oil, thyme and salt on top.

Bake for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom.

You can serve immediately, sliding the baked focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

Keep loosely covered at room tº. For longer storage wrap in plastic wrap, then foil and freeze.

To serve, unwrap and reheat for about 5 to 10 minutes in a 375ºF / 190ºC oven.