Focaccia With Raw Potato was a discovery for me. For those who know me, they know I’m passionate about baked goods, especially simple ones accessible to us housewives. Today I propose to you the recipe for a soft and fragrant focaccia, like they used to make, with raw potato perfect for a picnic or a snack, as good as the one bought.
Nothing against the Apulian version, but with the right ingredients, it comes very close.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 10
- Cuisine: Italian
Ingredients
- 3/4 cup Maiorca flour (Type 1 soft wheat)
- 1 cup semolina
- 2 1/4 cups all-purpose flour (300)
- 1 cup potato (raw)
- 7 g dry yeast (or 5 g fresh yeast)
- 1 tsp sugar
- 2 tsp salt
- 2 tbsps olive oil
- 10 cherry tomatoes
- as needed olive oil
- as needed oregano
- as needed tomato sauce
- 1 tsp salt
- as needed oregano
Steps
Focaccia With Raw Potato: First, place a washed and peeled potato cut into pieces in a mixer and add the olive oil. Blend until you obtain a puree.
Separately, combine the flours, in the center the puree of raw potato, the sugar, the yeast, and start kneading while gradually adding water.
Leave 100 ml aside in which the salt will be dissolved and added to the dough.Continue kneading until you get a smooth and sticky mixture.
Once our dough is ready, place it in a greased baking tray 12 x 16 inches or two 9-inch round ones.
Let it rise until it doubles in volume, covered away from drafts. About two hours.In a tall glass, put olive oil, salt, water, and tomato sauce. Blend until well emulsified, which will be placed on top of our focaccia later.
With wet or oiled hands, spread the dough in the baking tray where we laid our dough, trying to reach the edges and pressing lightly with your fingertips.
Brush the prepared tomato mixture over it. Add the washed, dried, halved cherry tomatoes, slightly pressed and distributed over the entire surface, trying to press a little into the dough. Finally, sprinkle with dried oregano.
Let it rise again for 30 minutes. Meanwhile, preheat the oven to 464°F (240°C), and once everything is ready, bake, placing it first on the bottom for 10 minutes, then the remaining time until golden brown on the middle shelf. It will take about 20 minutes to complete the cooking.
Once our focaccia is ready, let it cool slightly and serve in slices. Enjoy your snack!
How to Store Focaccia
The focaccia can be stored in airtight containers or wrapped in plastic wrap once cooled, in the refrigerator, and heated when needed.
Focaccia With Raw Potato In the Dough
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