While focaccia is not a meal itself, it’s nice to have fresh bread in the kitchen. This recipe is perfect for both new and seasoned bakers. The dough incorporates mashed kūmara or potatoes, adding a subtle sweetness and moist texture to the bread. After proofing, it’s drizzled with olive oil and sprinkled with flaky sea salt, then baked to golden perfection. What comes out of the oven is soft and airy focaccia. Enjoyable on its own or perfect for a summery charcuterie board.