Thick and soft potato focaccia

Name: Thick and soft potato focaccia
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Yield: 8
Ingredients: Flour 00 4 cups; Remilled durum wheat semolina ¾ cup; Potatoes 10 oz; Water 1 cup; Extra virgin olive oil 2 tbsp; Fine salt 2 tsp; Fresh brewer's yeast 1 tsp; Extra virgin olive oil 1 tbsp; Salt to taste; Oregano to taste; Extra virgin olive oil to taste

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Lactose Free
Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 1 h 10 min
Serving: 8 people
Cost: Low
Note + leavening time (around 4 h in total)

PRESENTATION

Potato focaccia is one of the best-loved focaccia recipes because it is characterized by a very soft and flavorsome dough. We present you with a special version: thick and soft potato focaccia! In addition to its unique consistency, this soft focaccia also distinguishes itself due to its simple preparation. Unlike most leavened produce, no complex steps and long waiting times are required, in fact it can be prepared in just a few hours, even by those of us who do not consider themselves to be expert bread bakers! Served while still hot and fragrant, thick and soft potato focaccia is delicious enjoyed alone, or filled with your favorite ingredients: how do you like your best?

INGREDIENTS

For the dough (for a 16"x11" tray): Flour 00 4 cups (400 g); Remilled durum wheat semolina ¾ cup (100 g); Potatoes 10 oz (300 g); Water 1 cup (220 g); Extra virgin olive oil 2 tbsp (25 g); Fine salt 2 tsp (10 g); Fresh brewer's yeast 1 tsp (7 g)

For seasoning: Extra virgin olive oil 1 tbsp (15 g); Salt to taste; Oregano to taste

For greasing the bowl and tray: Extra virgin olive oil to taste

Preparation

How to prepare Thick and soft potato focaccia

To make thick and soft potato focaccia, start by placing the potatoes in cold water, bring to the boil and cook until soft enough to be pierced by a fork 1. Drain the potatoes, leave to cool, mash them in a large bowl 2 and add the flour 3.

Add the semolina too 4, the fresh crumbled yeast 5, then add half of the water 6 and start stirring with a ladle.

After amalgamating the mixture, add the salt 7 and gradually add the remaining water 8, kneading by hand all the while. Add the oil 9 once the water is fully absorbed.

Knead the dough on a worktop for around 10 minutes 10. If it is too soft and sticky, leave to rest for 5 minutes, covered with a bowl. Fold the dough a few times, then form a smooth and even ball 11 before placing it in the bowl greased with the oil; leave to leaven at room temperature for around 3 hours, or until it doubles in volume 12.

Once the leavening time is up 13, slide the dough into a lightly greased 16"x11" tray, without tipping it over 14. Spread the dough out by hand directly in the tray 15.

If the dough tends to retract, leave it to rest for a minute and then delicately spread it to cover the entire surface 16. Cover the tray with another tray or a damp cloth and leave to leaven for another hour. Once this time is up, season with the oil and press down with your finger tips to make the typical dimples 17. Add the salt flakes too 18.

Lastly, sprinkle with the oregano 19 and bake in a preheated static oven at 428°F (220°C) for 30 minutes on the lowest shelf 20. Remove your tall and soft potato focaccia from the oven when golden, and serve it while still hot 21!

Storage

Thick and soft potato focaccia can be stored in a food bag for 2 days. Alternatively you can freeze it after baking, once thoroughly cooled.

Tips

For an even more enhanced cell structure, leave the dough to rest in the refrigerator over night; the next day remove it and wait for about an hour to bring it to room temperature, then proceed with the rest of the recipe.