What I’m offering today is a delicious recipe: a focaccia with potatoes and scamorza. I love preparing baked goods and even more, I love eating them. And I’m not the only one in the family, because as soon as I bring them to the table, everyone reaches out instantly. But back to my focaccia! How is it? It’s super soft, fragrant, and extremely appetizing. Hot, it’s a show! It looks great served in squares arranged on a beautiful cutting board. Have I convinced you to try it?
Other focaccia recipes that might interest you:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Focaccia with Potatoes and Scamorza
I used dry yeast, but if you prefer, you can use fresh yeast. In this case, dissolve it in lukewarm water before adding it to the flours. I would suggest using 10/12 grams, but you can decrease the amount by increasing the rising time.
On top of the focaccia, I used fleur de sel. This type of salt is ideal because it’s a middle ground between fine salt, which would be too small, and coarse salt, which would be too large. If you can’t find it at your trusted supermarket, you can purchase it online by clicking HERE.
- 1 2/3 cups Manitoba flour
- 3 3/4 cups all-purpose flour
- 1 3/4 tsp dry yeast
- 1 tsp sugar
- 5 tbsp extra virgin olive oil (+ additional for brushing the dough)
- 2 tsp salt
- 1 1/2 cups water
- 7 oz scamorza cheese (sweet or smoked)
- 1 lb potatoes
- 2 sprigs rosemary
- fleur de sel
Tools
I prepared this focaccia dough with a stand mixer, but it’s possible to do it with any other mixer or even by hand by working the ingredients first in the bowl and then on the work surface.
- Stand mixer
- 1 Whisk
- 1 Bowl
- 1 Baking tray
- 1 Brush
Preparation of Focaccia with Potatoes and Scamorza
Put both flours in the bowl of a stand mixer along with the sugar and dry yeast, and mix with a small whisk.
Then add 1 1/4 cups of lukewarm water and start kneading with the dough hook.
When the mixture has come together, add the oil and salt and continue working with the hook, adding the remaining water (1/4 cup) little by little until a smooth and homogeneous dough is obtained that clings to the hook. The water may not all be needed, or it may be necessary to add a little more. This depends on the quality of the flours. Judge by eye, proceeding gradually.
Transfer the dough onto a lightly floured work surface and knead it for a few moments with your hands. Shape it into a ball.
Place the ball inside a large bowl and brush it with oil. Cover with plastic wrap and let it rise until doubled in volume in a warm place, sheltered from drafts. The rising time depends a lot on the room temperature and can vary from two to four hours.
Meanwhile, boil the potatoes with the skin starting from plenty of cold salted water. Drain them, peel them, and cut them into slices.
Slice the scamorza as well.
When the dough has risen, stretch it with your hands inside a baking tray lined with parchment paper and let it rise for another half hour.
Finally, arrange the boiled potatoes on top, then add the cheese slices. Place rosemary needles here and there and sprinkle the surface with fleur de sel.
Bake the focaccia with potatoes and scamorza in a preheated static oven at 392°F for about 30 minutes, covering it with a sheet of aluminum foil in the last 10 minutes of baking if it browns too much. Take it out of the oven and enjoy it preferably hot because it’s spectacular. Enjoy! Paola
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