Focaccia

with blue potatoes and olives
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Potatoes

Procedure
300 g blue potatoes (e.g. St. Galler)

Dough

Procedure
500 g white flour
1½ tsp salt
½ cube of yeast (about 20 g)
300 ml water
100 g pitted olives
2 sprigs of rosemary, chopped
olive oil for greasing

Topping

Procedure
4 tbsp water
4 tbsp olive oil
1 clove of garlic, crushed

Shaping

Procedure
olive oil for greasing
some fleur de sel

Potatoes

Procedure
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
Action
Professional baking proofing 32°C for 1 Hrs
Action
(Pre-)heat cooking space to 210°C with Hot air
Action
Professional baking rustic 210°C for 25 Mins
  • Perforated stainless steel tray
  • Baking tray
  • Wire shelf
Shopping list
Quantity Ingredient
300 ml water
100 g pitted olives
some fleur de sel
olive oil for greasing
300 g blue potatoes (e.g. St. Galler)
2 sprigs of rosemary
500 g white flour
4 tbsp water
1½ tsp salt
1 clove of garlic
4 tbsp olive oil
½ cube of yeast (about 20 g)

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