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Potato Focaccia

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Potato Focaccia

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This really extensive savory flatbread, with its cushy, porous texture, groups smartly with soup or stew.

At a look

Prep
Bake
Total
Yield
one 12″ spherical focaccia, eight to 10 servings

Ingredients

Sponge

  • 1 cup King Arthur Unbleached Bread Flour
  • third cup potato flour
  • 1 teaspoon speedy yeast
  • 1 1/four cups water

Dough

  • 2 cups King Arthur Unbleached Bread Flour
  • 1 half teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup “french-fried” onions
  • olive oil, for greasing the pan

Topping

  • 2 cloves beaten garlic
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • three massive potatoes
  • olive oil, for greasing the pan

Sponge

  • four half oz. King Arthur Unbleached Bread Flour
  • 2 1/eight oz. potato flour
  • 1 teaspoon speedy yeast
  • 10 oz. water

Dough

  • eight half oz. King Arthur Unbleached Bread Flour
  • 1 half teaspoons salt
  • 7/eight ounce olive oil
  • 2 three/four oz. “french-fried” onions
  • olive oil, for greasing the pan

Topping

  • 2 cloves beaten garlic
  • three/four ounce olive oil
  • 2 teaspoons salt
  • 24 oz. massive potatoes
  • olive oil, for greasing the pan

Sponge

  • 120g King Arthur Unbleached Bread Flour
  • 60g potato flour
  • 1 teaspoon speedy yeast
  • 283g water

Dough

  • 241g King Arthur Unbleached Bread Flour
  • 1 half teaspoons salt
  • 25g olive oil
  • 78g “french-fried” onions
  • olive oil, for greasing the pan

Topping

  • 2 cloves beaten garlic
  • 21g olive oil
  • 2 teaspoons salt
  • 680g massive potatoes
  • olive oil, for greasing the pan

Instructions

  1. To make the sponge: By hand, mixer, or bread device, combine in combination the bread flour, the potato flour, yeast and water and let leisure, lined, for 1 hour.
  2. To make the dough: Add the flour, 1 half teaspoons salt, and a couple of tablespoons olive oil, kneading the dough till it is glossy and elastic.
  3. Place the dough in a greased bowl, duvet it, and make allowance it to upward thrust for 1 half hours, or till doubled in bulk.
  4. Lightly oil a 12″ spherical pan.
  5. Working with calmly greased palms (the dough is reasonably sticky), flip the dough out onto the pan. Pat and push the dough to the perimeters of the pan, sprinkle with the onions, duvet, and let upward thrust when you are getting ready the topping.
  6. To make the topping: While the focaccia is emerging, combine the garlic, oil, and the remainder 2 teaspoons of salt in combination in a big bowl.
  7. Slice the potatoes as thinly as conceivable (a mandoline is a smart assist), and toss the potato slices within the oil combination.
  8. Using a small quantity of olive oil in a 12″ spherical frying pan, layer the potatoes and press down. Let them cook dinner for 10 mins with out turning; they are going to transform crisp, and can stick in combination in a “cake.”
  9. While you might be cooking the potatoes, preheat the oven to 375°F.
  10. Let the potatoes cool for a couple of mins, then turn the potato “cake” onto the highest of the dough. Bake the focaccia for 25 to 30 mins, or till the crust is a deep, golden brown.
  11. Store, lined, for two days at room temperature, or freeze for as much as three months.
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