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.
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.
Stir all the ingredients together well.
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.
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.
Steaming 100°C for 25 Mins
Professional baking proofing 32°C for 1 Hrs
(Pre-)heat cooking space to 210°C with Hot air
Professional baking rustic 210°C for 25 Mins
Perforated stainless steel tray
fleur de sel
olive oil for greasing
blue potatoes (e.g. St. Galler)
2 sprigs of
clove of garlic
½ cube of
yeast (about 20 g)
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