Potato focaccia with roasted tomatoes
Potato focaccia is typical for Puglia, traditionally it is made with fresh tomatoes. It is a lovely focaccia, but, unfortunately, I don’t like fresh tomatoes on the baked breads. So, after some experiment, I came up with this recipe.
- 115 ml instant potato flakes +115 ml water
- 2 tbsp oil from „Roasted tomatoes” (any vegetable or olive oil) + 2 tbsp.
- 5-6 g fresh yeast
- 1 tsp sugar
- 1.5 tsp salt
- 150 ml water
- 280-200 ml bread flour
- Roasted tomatoes, coarse salt
- In a bowl mix together the potato flakes and water, stir well and set aside for 20 min
- Cream the yeast and sugar, add water and allow to stay for 10 min
- Combine the yeast mixture and mash potato. Gradually sieving the flour make a dough. Add the salt and oil at the end
- Place the dough into a greased bowl, cover with the cling film and leave to rise for 40 min
- Drizzle the baking paper or silicon mat with the oil
- Roll out the dough into 8in circle and transfer to the baking paper
- Cover with the cling film and allow to rise for 15 min
- Preheat the oven together with the baking tray to 220C
- Brush the focaccia with 1 tbsp oil
- Dimple the surface, arrange the tomatoes, garlic cloves and sprinkle with the coarse salt
- put focaccia into the hot baking tray and bake for 15 min until nice and golden
- transfer to the wired rack, brush once again with the oil and top with oregano (basil, rosemary)
You can take normal mash potato instead of the instant potato flakes, but the consistency of the dough will be different. I do prefer to use potato flakes. Instead of oregano, I took that herb, which is on the picture. Don’t know the name of it, it tastes like oregano, but a bit softer, keeps long in the fridge.