Potato Focaccia "focaccia con le patate"
How to make Potato Focaccia Recipe "focaccia con le patate" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours
4 Servings
for the focaccia:
4 1/4 oz. (150 g) potatoes
3 cups (350 g) all-purpose flour
1 tsp. (4 g) sugar
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 tsp. (12 g) salt
for the genoese brine:
1/2 cup (50 ml) water
3 tbsp. and 1 tsp. (25 ml) extra-virgin olive oil
2 tsp. (7 g) coarse salt
Method:
Reserving one potato, put the rest in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, let cool slightly, and then mash them.
Put the flour onto a clean work surface, add the sugar, and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the mashed potatoes and oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic.
Let the dough rest for about 10 minutes. Form it into a ball and let it rise on a work surface for 40 minutes. Covered with oiled plastic.
To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
Roll out the dough to a thickness of 3/4 inch (2 cm) and transfer it to a round baking pan greased with oil. Let it rest for another 10 minutes, then spread out the dough using your fingers to cover the base of the pan.
Prod the surface of the dough to leave dimples where the seasoning will collect. Sprinkle the focaccia with the brine. Let it rise in a warm place until doubled in volume, about 90 minutes.
Thinly slice the remaining potato and arrange the slices over the focaccia. Bake in the oven at 480°F (250°C) for 20 minutes, or until the potato is cooked and the focaccia is brown and slightly crispy.
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