About the recipe This typical focaccia making technique from Puglia in southern Italy uses mashed potato in the dough for a tender crumb and more complex flavour. Adding sliced baby potatoes to the top of the focaccia before baking adds another layer of crunch. The dough can be made the day before baking and kept covered in the fridge for the first rise for a more complex flavour.
About the Recipe
Ingredients
- 1 Root Zero Potato
- 300 g Strong White Bread Flour
- 200 g Fine Semolina Flour
- 7 g Fast acting dry yeast
- 4 9⁄10 ml Honey
- 29 6⁄10 ml Extra Virgin Olive Oil, plus extra for drizzling
- 10 g Flaky Sea Salt, plus extra for sprinkling
- 3 Root Zero Baby Spuds
- Butter for greasing
- 3 Sprigs of Rosemary
Directions
- Lower the large Root Zero potato into a saucepan of cold water. Salt the water well, then cover with a lid and bring to the boil. Simmer until the potato is tender throughout when a sharp knife is inserted. Remove from the water and allow to cool.
- Measure both flours and the yeast into a large mixing bowl.
- When the potato is cool enough to handle, rub off the skins, then mash or squeeze through a potato ricer and add to the bowl with the flours.
- Pour in 375ml lukewarm water, the honey and oil, then use a spatula to combine the mixture together.
- Scatter over the salt and mix again, then use the spatula to tip the dough onto a floured work surface.
- Knead for a couple of minutes (the dough will be sticky, so a dough scraper will help), then tip the dough into a lightly oiled bowl.
- Cover with a clean tea towel or clingfilm and leave in a warm place to rise for an hour.
- While the dough is rising, fill a small bowl with cold water and use a mandolin (or excellent knife skills) to slice the new potatoes into paper thin slices.
- Preheat the oven to 220c.
- Grease a deep 22cm x 22 cm roasting tin with butter, punch the dough in the bowl down to release the air, then use a spatula to tip the dough into the tin.
- Use lightly oiled hands to spread the dough into the corners of the tin. Cover again and allow to rise for another 30 minutes.
- Pat the sliced potatoes dry on kitchen towels. Use clean fingers to dimple the dough all over, then cover with the sliced potatoes, chopped rosemary and a drizzle of olive oil.
- Scatter over a pinch of salt, then transfer to the tin to the preheated oven to bake for 30 minutes, rotating halfway through if your oven has a hotter side.
- Allow to cool in the tin for 15 minutes before lifting out and slicing. The focaccia is best served warm and fresh, but can be frozen once completely cooled and reheated before serving.