Focaccia

A flat Italian bread, mostly flavoured with herbs. This recipe has potatoes, in order to avoid any wastage I used the skins of the potato too. Excellent way to bring in the flavour.I have used rosemary in mine, you can choose from a wide range of toppings like sliced zucchini, peppers, olives, sun-dried tomatoes etc...

It can be consumed as a snack by itself along with a dip, served along with soup or even used to make a sandwich.

Ingredients

Bakers flour 500gm

Mashed potato 150gm (Steamed, peeled and reserve the skin)

Egg 1

Yeast fresh 25gm

Water 200ml

Butter unsalted 50gm

Olive oil 50gm

Salt 12gm

Rosemary 1 sprig

Sea Salt (To Sprinkle)

Toppings of your choice

Soda water 300ml

Olive oil (To brush post baking)

Method:

1. Combine the yeast along with the flour in a mixing bowl. In a separate bowl combine the potato and the eggs.

2. Scale the water in a separate bowl. Combine the room temperature butter and the olive oil in another bowl.

3. Combine the mashed potato, egg and water with the flour, start mixing on a low speed for 2-3 minutes. Once you see the dough starts to come together add in the salt. Continue mixing.

4. Once the dough is well incorporated after mixing for another 2-3 minutes, add in the butter and the olive oil and mix for 3-4 minutes.

5. After you see that the butter has homogenously combined with the dough, add in the chopped rosemary and potato peel. Continue mixing for another 2-3 minutes.

6. Transfer the dough onto a lightly floured surface, shape the dough to form a round ball.

7. Transfer the dough to a mixing bowl and keep covered for 1 hour in a warm place.

8. After an hour transfer the dough onto a flat surface, fold the sides of the dough inwards from all corners. Make a round ball and place it back in the mixing bowl and rest for 30 minutes.

9. After 30-40 minutes, you will realise that the dough has doubled in size.Transfer the dough onto a flat surface.

10. Gently grease a baking tray with oil, with the help of your hands knock back and press the dough in the tray covering every corner.

11. To prove the bread, I used a pan of hot water at the bottom of an oven which was turned off. This helps to generate the humidity required.

12. In this case, once the dough has almost proved 60%, you need to take it out of the oven and preheat the oven to 200 degrees centigrade.

13.Once the dough has risen, sprinkle sea salt, pierce sprigs of rosemary randomly. Gently pour soda on its surface. This helps the focaccia become crusty. At this stage you can add the other toppings, remembering not to over do it.

14. Bake immediately, it takes 25-30 minutes depending on the oven.Once you achieve a light golden colour, take it out of the oven and immediately generously drizzle olive oil.

15. Allow to cool.

Enjoy 😋