Potato focaccia is the first thing I decided to bake since we were lockdown at home due to this damned Coronavirus.
It is a soft spongy bread, something as soft soft as a pillow where to hide the face and peacefully sleep. It’s fulfilling and nurturing. It’s sweet and salty at the same time. I love it with a slice of prosciutto before dinner (I’m indulging with the aperitivo these days) as well as slightly toasted for breakfast.
For this recipe I also made a video, something I have always postponed as life was running after me until yesterday and I hadn’t ever had enough time for them…
Hope you will enjoy it. It is the first of a (long ?) series on traditional Italian Riviera recipes I will sharing here, on my IGTV channel and on my Youtube channel! I really miss my cooking classes guys!
I’m not so chatty these days, so here the recipe. If you try it please let me know and share the result!
Potato focaccia
Ingredients
- 350 g of flour
- 150 g of boiled potatoes
- 10 g of brewer’s yeast
- 125 ml of water
- 2 pinches of salt
- 100 g of extra virgin olive oil (plus the one to grease the pan and the surface)
Instructions
- Pour the flour onto the work surface and create a crater in the center. Mash the boiled potatoes inside the flour. Dissolve the brewer’s yeast in 100 ml of water taken from the total and pour it into the flour. Add the oil and two pinches of salt. Start mixing the liquids with your fingers or with the help of a fork and gradually add the flour.
- Knead until all the flour has been incorporated, adding the remaining water little by little. If the dough is too sticky, slowly add flour by dusting the work surface. The dough will still remain soft and a little sticky because of the potatoes. When all the ingredients seem well mixed give a fold twice the dough and let it rest in a bowl greased with oil for two hours or until doubled in volume. When the leavening is finished, take the dough out, lay it in the pan abundantly greased with oil and spread it with your fingers until you reach the edges and create the characteristic dimples. Cover with a cloth and let raise another half hour.
- Preheat the oven to 200°C. taking care to put a small pan with water inside the oven: this will allow the focaccia not to dry out during cooking.
- Then grease the surface of the focaccia with plenty of extra virgin olive oil, a splash of warm water and a few grains of coarse salt.
- Bake for 20 minutes or until the focaccia is golden brown.
JOIN ME ON MY FOOD JOURNEY
Get my monthly newsletter with fresh recipes, my latest food adventures, upcoming events, and lots more from the sunny Italian Riviera!
