Quick focaccia with potato
The potato is the secret of this great focaccia. This is one of the best recipes I have come across. Given that traditional focaccia recipes take the whole day to make, this is relatively quick and simple and you are guaranteed success.
Focaccia Veloce (Fast Focaccia)
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
2 tbsp extra virgin olive oil
10 g fresh yeast
500 g type 00 flour, plus 50 g extra
90 g desiree potato, peeled, cooked, and mashed
1 tbsp extra virgin olive oil, plus extra for drizzling
1 small handful of rosemary leaves, coarsely chopped
Sea salt to taste
Directions
- In the bowl of an electric mixer fitted with a dough hook, dissolve the yeast in 250 ml of warm water.
- Add some of the flour, then incorporate the mashed potato and olive oil, mixing continuously.
- Add 2 teaspoons of salt and half of the remaining flour. Combine on low speed, then gradually add the rest of the flour and knead for another 5 minutes.
- Transfer the dough to a work surface and knead by hand for 3 minutes until smooth and elastic. Add a little extra flour if the dough is sticky.
- Sprinkle flour over the dough, cover it with a bowl, and let it rest for 2 hours or until doubled in size.
- Preheat the oven to 210°C.
- Drizzle your hands with olive oil and place the dough on a greased baking tray, stretching it to fit. With your fingers, make small indentations in the dough.
- Sprinkle sea salt and chopped rosemary over the dough, then generously drizzle with extra olive oil.
- Let it rest for 30 minutes, then bake for 15 minutes or until golden and crisp.
Notes
- Add your favorite toppings, like olives or cherry tomatoes
