I prepared this potato focaccia recipe yesterday, it was good just as the ones you buy in Italian bakery shops during the morning.
When I came to live in Italy, I used to live in a very small city and shop for groceries in a small aunt’s local market. It was about a block from my house, and in between there was the bakery shop (and ovens where bread was baked) of my husband’s uncle. Well…if I happened to go shopping during the morning, around 11:00am, I always get back home with a pizza bianca, just like this one you see here.
I just couldn’t resist it. Sometimes I began to eat it on the way back home, sometimes I could wait until arriving home, but I never had leftovers ;-).
It is also particularly easy to make. Yesterday I began to knead it with my robot, but it seems to have problems. I then looked for my bread machine that, even if smaller, kneads the same. I then transferred the potato focaccia dough to the bread machine to continue kneading with no problems. It is not a fragile or particular sensible recipe.
I used a spiced salt on the top, but it is not mandatory. I used a thyme and olive flavored salt on one pan and Fleur de Sel on the other. Obviously, my good quality extra virgin olive oil on both ;-).
This focaccia recipe gives 2 trays of about 25x30cm/9.8×11.8in. It is good warm but also cold. By itself or with cold cuts. I saw this recipe on this Italian site.
- 500gr of flour / 4 cups
- 200 gr of water
- 100gr of extra virgin olive oil (more to brush)
- 1 Tsp of salt
- salt to sprinkle
- 12gr of baker's yeast (1 Tsp)
- 300gr of potatoes (2 medium potatoes)
- In a bowl add the flour, the baker's yeast crumbled, half of the water (lukewarm) and the oil.
- Begin to knead it and then add the salt.
- Add the baked and mashed potatoes, the last half of water and continue to knead.
- Let the dough rest for about 1 hour, covered to avoid drafts.
- After this time, divide the dough in two and roll them out on two oven trays covered with parchment paper.
- Let them rest another hour.
- Preheat the (fan) oven to 220°C/428°F.
- Flatten the dough using your fingers, spread extra virgin olive oil using a kitchen brush and sprinkle some Fleur de Sel or salt.
- Bake them for about 20 minutes or until colored.
- Buon appetito!