Wash the potatoes, place on a perforated stainless steel tray and cook at 100 °C for 25 minutes using the steam mode.
Allow the potatoes to cool down. Peel and cut into about 5 mm cubes.
Dough
Procedure
Knead all the ingredients in a bowl into a soft, smooth dough. Add the potato cubes and knead well into the dough. Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.
Topping
Procedure
Stir all the ingredients together well.
Shaping
Procedure
Grease the baking tray generously with olive oil. Place the dough on the baking tray and flatten with your hand until about 1 cm thick. Spread the topping over the dough and use your fingers to create depressions in it. Sprinkle with fleur de sel and allow to proof for 30 minutes.
Baking
Procedure
Preheat the cooking space to 210 °C using the professional baking flour-dusted mode.
Bake the focaccia in the middle shelf position for 25 minutes.
Allow the focaccia to cool on a wire rack.
Cooking steps
Procedure
Steaming 100°C for 25 Mins
Take out and prepare the food. Leave the appliance door ajar for the appliance to cool down.
Professional baking proofing 32°C for 1 Hrs
Shape the dough and allow to rise again before baking.
(Pre-)heat cooking space to 210°C with Hot air
Preheating finished. Put the food in.
Professional baking rustic 210°C for 25 Mins
Perforated stainless steel tray
Baking tray
Wire shelf
Shopping list
Quantity
Ingredient
1
clove of garlic
2 sprigs of
rosemary
Olive oil for greasing
500 g
white flour
1½ tsp
salt
Some
fleur de sel
4 tbsp
water
½ cube of
yeast (about 20 g)
300 ml
water
100 g
pitted olives
300 g
blue potatoes (e.g. St. Galler)
4 tbsp
olive oil
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