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My recipe
Potato focaccia
Introduction
I don’t count anymore good focaccia recipes, which I baked. They are all good and I love them all, but some of them are marked as TOP.
The recipe below is one of those. The dough is simply fabulous. The focaccia does not need anything else to go with, just a glass of good wine.
I write the original recipe and then my adjustment.
- 500 g flour
- 150 g potato mash (2-3 potatoes = 200 g)
- 150 ml milk
- 7 g dried yeast
- 0,5 tsp sugar
- 1-2 tsp salt
- 2 tbsp olive oil
- Sea slat, chopped rosemary
- 1 tbsp olive oil
- Boil the potatoes, skin and mash (if your mash is too thick, add 2-3 tbsp milk)
- Dissolve the yeast in a bit of milk, add sugar and allow to stay for 10 min
- Add rest of the milk, potato mash and mix well
- Make the dough adding gradually the flour. Add the salt and oil at the end
- Knead well for 10 min
- Shape the dough into the ball, cut a cross on the top, place into a greased bowl
- Cover with the cling film and leave to rise for 1 hour in a warm place
- Knead the risen dough once more, roll out into 0,5-0,7 inch thick layer
- Transfer onto the greased baking tray
- Cover and allow to rise again for 30 min
- Brush with the olive oil, push your fingertips into the dough to create a dimpled effect
- Sprinkle over the sea salt and chopped rosemary
- Bake at preheated oven for 15-18 min at 220C until golden
Thoughts and Ideas
I prefer to use instant mashed potato flakes. Also I added 1/4 tsp of malt (for 1/3 of the dough). I made the dough in the bread machine. The dough is a bit sticky.
A real treat for focaccia lovers!
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