If making by hand, use the following instructions: In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to rise for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes, and sea salt. Mix to combine.
If making the dough in your bread machine, follow its instructions for the order of adding ingredients.
With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.
Cover the bowl and allow the dough to rise in a warm place for one hour.
On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.
Preheat the oven to 375F.
Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra-virgin olive oil, sprinkle of fresh ground pepper, and a sprinkle of sea salt.
Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra-virgin olive oil to taste. Serve warm.
This recipe uses Frescolio's Mono-Varietal EVOO. You could also try it with any of the following EVOOs for a different taste: