Potato Focaccia with Tomatoes

Potato Focaccia with Tomatoes

Potato Focaccia with Tomatoes



1 sachet yeast.

2 1/4 cups of lukewarm water.

6 1/2 cups unbleached flour.

1 cup of boiled potatoes, well mashed.

1 tbsp sugar.

1 tbsp salt.

2 tbsps of olive oil.

For the Mixture

1/4 cup olive oil.

2 tblsps of water

For the Topping

Small cherry tomatoes halved.

Balsamic vinegar.

Some sea salt.


Pre-heat the oven to 450ºF atleast 45 minutes before baking and oil the trays well.Add the mashed potato to the flour, then salt and rub it into the flour.

In a mixing bowl, combine the yeast, water and sugar and set aside for 10 minutes. Once bloomed, add the olive oil and flour/potato mix and on medium speed start mixing the ingredients.

The dough should start coming together soon – it should be manageable and soft. Keep kneading for at least 7 to 10 minutes. Remove and transfer the dough to a well-oiled bowl and keep covered in a warm place to rise.

Once doubled in size which should take about 1.5 to 2 hours, divide the dough and spread it onto the prepared baking trays. Set it aside to rise for 45 minutes or till it rises again. Using your fingertips poke the dough all over making as many hollows as possible (without tearing the dough ).

Generously drizzle the oil/water emulsion evenly over the risen dough – you will notice that the liquid settles into the hollows. You can use your fingertips to spread the mixture around evenly or a brush.

Place the balsamic tomato halves on the dough and sprinkle sea salt. Bake for around 25 to 30 minutes. After 15 minutes check if the focaccia is turning brown, and if required turn the trays around.

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