808

A few nights ago I was watching The Great British Bake-off and I was inspired by Becca’s potato focaccia. I already cracked the regular focaccia bread which I make frequently, but I was very intrigued by the idea of having potato in the crust. I adapted my regular recipe and was rather pleased with the results. The bread was thinner than the usual fluffy focaccias I normally turn out, but with 3 potatoes in with the dough this was not surprising, it was also lovely and moist. a nice addition to my repertoire.

Ingredients

500g flour (I use the baksul one with bread on the front)

2 x 8g packets of yeast

2 teaspoons of salt

400ml of warm water

2 tablespoons of olive oil (plus extra for drizzling)

5 potatoes

2 tablespoons of rosemary

 

Directions

Boil the potatoes until soft, then peel and mash 3 of them. Slice the other two and reserve for the top. Mix the flour, mashed potato, salt, and yeast together in a bowl. Add the water in stages and mix thoroughly with the flour. The dough may seem as though it’s very wet but that’s how it should be. Once all the water is in, you can add the olive oil. Knead the dough for about five minutes until it has become stretchy and elastic. You can either do this with a mixer, on an oiled board or in your hands. Do not add any more flour to the mix. I prefer to knead it in my hands, pulling and stretching it until is is about right. Put the dough in an oiled container, drizzle with olive oil, cover with cling-film, and leave to rise in a warm place for 1 hour.

After the dough has risen, knock the dough back down and move the dough to a second oiled container and leave to rise once again for about 30 minutes. Make the dimples in the bread by using your finger or knuckle.

Top the dough with the slices of potato, then drizzle with olive oil. Sprinkle with the salt and rosemary and bake in the oven at 220 degrees Celsius for about 20 – 30 minutes or until the top is golden brown and the dough has baked through. You may wish to turn the dough around halfway through to produce a more even colour. When the bread is done, allow to cool, then enjoy. Voilà easy and amazing home-made focaccia bread!

809

Comments

comments

0 comment on Rosemary & Potato Focaccia

Leave a Reply

Your email address will not be published. Required fields are marked *