Potato focaccia

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Potatoes

300 g potatoes, mealy
Peel the potatoes and cut into about 1 cm cubes. Cook the potatoes cubes in salted water until soft. Allow to cool.

Yeast dough

500 g flour
300 ml water
21 g yeast, fresh
15 g salt
50 g olive oil
For the dough, put the flour, water and yeast in a mixing bowl and, using a food processor or mixer, mix on the lowest setting for 6 minutes. Add the salt and continue mixing for 4 minutes. Next, knead the dough on the highest setting for 3 minutes until smooth and elastic. As the last step, add the cooled potato cubes and knead to a homogeneous dough.
Allow the dough to proof for an hour in the mixing bowl until double in volume.

Focaccia (Italian flat bread)

Grease the baking tray with olive oil, place the dough on it and stretch to fit the tray.
5 g fleur de sel
5 sprigs of rosemary
½ clove of garlic
30 ml olive oil
30 ml water
Pull the rosemary needles from their stems. Peel and chop the garlic, then, using a blender, mix with the fleur de sel, rosemary needles, water and olive oil. Drizzle half the mixture over the dough. Using your fingers, make depressions in the dough to give it the typical appearance of focaccia. Drizzle over the rest of the mixture and make more deep depressions in the dough. Leave the dough to prove at room temperature for about 30 minutes.
(Pre-)heat cooking space to 200°C with Pizza Plus
Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Pizza Plus 200°C for 19 Mins

Tips

If available, the «Proofing» operating mode in the GourmetGuide can be used for letting the dough proof.

Baking tray

Quantity Ingredient
15 g salt
5 sprigs of rosemary
330 ml water
30 ml olive oil
21 g yeast
50 g olive oil
5 g fleur de sel
300 g potatoes
½ clove of garlic
500 g flour

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