Potato Focaccia

Serves: 6

If there is a gap in my cooking, it is baking.

Especially bread.

Enter Nat.

This focaccia is just a cracker and supplied as a recipe from my mother.

It is just wonderful. Focaccia usually is, though warm and home-cooked?

Call me!

Ingredients

200gm floury potatoes
3 tsp dry yeast
Pinch of sugar
200gm flour
100gm strong flour
Olive oil
10 cherry tomatoes, halves
2 tbsp marinated olives, chopped
2 tbsp chopped rosemary (and/or fresh oregano)
Sea salt

Method

  1. Microwave the potatoes until soft, put through a ricer and allow to cool.
  2. Dissolve the yeast and sugar in 125ml water, mix with a fork and allow to froth.
  3. Mix together the flours, add the potatoes, yeast, 50ml olive oil, and enough water to make a dough that isn’t sticky.
  4. Either knead by hand (boring) or use a dough hook to knead for 5 minutes.
  5. Place the dough in an oiled bowl, cover with cling wrap and leave in a warm place for an hour of more until doubled in size.
  6. Preheat the oven to 220c and liberally oil a 28cm round pan.
  7. Place the dough in the palm add 1tbsp of olive oil on top and stretch it to fit to fit the bottom.
  8. Press the tomatoes into the surface, scatter over the olives and herbs and sprinkle with salt.
  9. Bake for 25 – 35 mins or until golden.

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