Potato Focaccia

 

Ingredients:

• 500 g strong bread flour
• 1 tsp instant dried yeast
• 1 tsp salt
• 225-250 g potato (peeled weight before peeling)
• 320-350 ml water
• Olive oil
• Sea salt flakes (optional)

Instructions:

The Evening Before Baking:

1. Prepare the Dough:

   • In a large bowl, mix the flour, yeast, and salt.
   • Grate the potato and add it to the bowl.
   • Stir in 320 ml of water. Mix until there are no dry bits of flour. If the dough is too dry, add a bit more water until it becomes a wet dough.

2. First Rise:

   • Cover the bowl with plastic wrap or a damp cloth.
   • Leave at room temperature overnight or for 12-14 hours. If your room is warm, refrigerate the dough.

The Next Day:

3. Prepare the Dough:

   • The dough should be very bubbly. If not, let it rise a bit longer.
   • Drizzle 1 tablespoon of olive oil over the dough. Grease your hands with oil and gently stretch and fold the dough by lifting it from the sides and folding it over itself. Rotate the bowl slightly with each fold. Do this 8 times in total.
   • Cover the bowl and let the dough rest for 10 minutes.

4. Shape the Dough:

   • Grease a large dinner plate with olive oil.
   • Scrape the dough onto the plate. Fold the dough into thirds by lifting one side to the middle, then folding the other side over it. Rotate the plate and repeat in the opposite direction to form a rough rectangle.
   • Cover with an upturned bowl or oiled cling film and let it rest for 15 minutes.
   • Repeat the folding process in both directions, cover, and let rest for another 15 minutes.

5. Prepare for Final Proofing:

   • Grease a non-stick roasting tray (minimum 25 x 30 cm) with olive oil.
   • Scrape the dough onto the tray.
   • Fold the dough into thirds in both directions again, aiming for a rectangle shape. Turn the dough over so the seam side is down.
   • Cover the tray with oiled cling film or a damp cloth and set aside for the second proofing.

6. Preheat Oven:

   • Preheat your oven to 220°C (200°C Fan) / Gas 7.

7. Final Preparation:

   • After about 30 minutes, check if the dough is ready by poking it with an oiled finger. If the dough leaves an impression without fully springing back, it’s ready. If not, let it proof for another 10 minutes.
   • Optionally, stretch the dough to almost fill the tray for a less deep focaccia.
   • Drizzle or brush olive oil over the surface of the dough. Use your fingertips to dimple the dough all over.
   • Sprinkle with sea salt flakes if desired.

8. Bake:

   • Bake in the preheated oven for 20 minutes.
   • Reduce the temperature to 200°C (180°C Fan) / Gas 6 and bake for an additional 8-12 minutes until the focaccia is dark golden brown and sounds hollow when tapped underneath.

9. Cool:

   • Transfer the focaccia to a wire rack to cool slightly before slicing.

Storage:

• Store the cooled focaccia in an airtight container for up to 3-4 days.
• It can also be frozen and reheated in a low oven or microwave.

Enjoy your delicious, homemade focaccia!