Potato Focaccia

Potato FoccaciaRecipe: Potato Focaccia

 

This famous italian loaf includes part wholemeal flour which gives it a soft flavoursome taste. The key to making the perfect focaccia is adding oil to the base of the pan before laying dough on for its second rise, then drizzling again on top whilst hot straight out of the oven. The oil absorbs into the bread and gives it a chewy wet moreish taste and texture.

 

Notes: 

*This recipe makes a small batch of bread as focaccia is best eaten within 2 days. 
** Sumac is a delish Mediterranean / Middle Eastern spice tasty of tangy lemon. I love the addition of it to this bread but you can leave it out if you prefer

 

Potato Focaccia

Serves 2 people over 2 days or 4 people when shared over a meal.

 

INGREDIENTS:

175g strong white bread flour (preferably organic)
75gm wholemeal flour
1 tsp salt
7g dried yeast
1tsp honey
190ml warm water
Olive oil

Topping:
6 small potatoes, sliced thinly
2 twigs rosemary
1 tsp sumac (optional)
Salt and pepper
Olive oil and butter
2 tbsp parmesan cheese

 

METHOD:

  1. If using a bread mixer place all ingredients into mixer for 10 minutes.
  2. If mixing by hand: Combine dry ingredients in a bowl, slowly add wet ingredients and stir until a soft dough forms.
  3. Turn onto a floured surface and knead for 10 minutes until smooth and elastic, adding more flour along the way it is starts to stick to your hands and surface (Tip: after 10 minutes press a finger down into the dough and if it springs back it’s ready).
  4. Place dough in a spacious lightly oiled bowl and cover with cling film. Place somewhere warm (dough will not rise efficiently in time needed in a cold room). Leave to rise for 1 hour.
  5. When dough has risen, gently punch it down a few times to remove air and reduce size. Stretch dough out into a rectangle approx 18cm x 24cm.
  6. Prepare baking tray: It’s best to use a tray of the same size or slightly bigger so dough fits neatly inside without to much space around the sides. this is so the olive oil doesn’t spread around.
  7. Pour olive oil so it lines bottom of baking tray by a few millimetres high and gently placed your stretched dough ontop. Cover with oiled cling film and let rise for another 30 minutes.
  8. Whilst on it’s second rise prepare the topping: Heat oil and butter in a frying pan and gently saute potatoes until soft and light golden brown. Sprinkle with sumac, salt and pepper. Remove from pan and cool. Pick leaves of rosemary stems. Grate parmesan.
  9. When dough has finished its second rise remove cling film. Gently press potato pieces down into the dough and sprinkle generously with rosemary.
  10. Bake in a preheated oven at 220C (200C fan forced) for 15 – 18 minutes until golden brown (times vary due to varying oven intensity. so keep an eye on the bread whilst cooking so it doesnt over bake and become hard. Colour should be crispy looking golden brown). Quickly remove bread and sprinkle with parmesan cheese then return to oven for another 1 – 2 minutes.
  11. Remove from oven and whilst hot drizzle good quality olive oil all over bread (it will absorb nicely and add to the texture). Place on a cooling rack for 15 – 20 mins before cutting.

 

 

 

 



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