Chef Gianluca Deiana Abis: Focaccia Di Patate/ Potato Focaccia
Prep. time: 2 Hours 20 minutes
Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 6
2 cups of warm water
1 tbsp active dry yeast
2 3/4 cups of All purpose flour
2 3/4 cups of bread flour
1 cup of mashed potatoes (leftovers are perfect)
2 tsp of salt
1/4 cup of olive oil
In a bowl combine warm water and active dry yeast. Let stand until foamy, about 5 minutes.
In the other bowl combine both flours, mashed potatoes and salt. Mix it well.
Once yeast is foamy mix in ¼ cup of olive oil. Gradually combine dry mixture with water and yeast mixture. Continue mixing until dough starts to come together. Dough will be sticky and wet.
Put a little extra olive oil on your hands and toss the dough to coat it in oil. Knead a few times to form into a smooth ball. Cover bowl with a plastic wrap and let rise until doubled in size, about 1 hour. Line a baking pan with parchment paper. Drizzle 1 tbsp olive oil on top of parchment paper. Using your hands spread the oil to evenly coat the paper and sides of pan. With your oiled hands punch down the risen dough and place onto the prepared sheet pan. Loosely cover dough with plastic wrap. Let rise for 1 hour.
Preheat oven to 425°F. Gently dimple dough with your fingers, pressing to make small indents. Drizzle with a bit more olive oil and sprinkle generously with flaky salt. Add any combination of extra toppings. Bake for about 20-25 minutes. Let cool down before slicing.
Save a portion of mashed potatoes from your previous dinner to make this focaccia bread the next day.