This is my first focaccia. I recently learned how to do it and I can assure you that it is really simple to prepare. It is perfectly crunchy on the outside and soft and chewy on the inside. It is perfect to serve for lunch or dinner or even cut in half and used for sandwiches. Enjoy it!
- 1 kg all-purpose flour
- 1 package dry yeast
- 300g of potatoes
- 2 tsp of sugar
- 12 tbsp of olive oil
- 600 ml lukewarm water
- 20gr of salt
- 1 package of cherry tomatoes
- Salt to taste
- Rosemary to taste
- Olive oil to taste
First start boiling the potatoes with their skin in salted water and once ready, let them cool.
Put a saucepan over very low heat and pour in 600 ml of water, 12 tablespoons of oil, sugar and the yeast and stir until the water becomes lukewarm, you can measure the temperature with your finger.
Prepare the flour in a bowl and pour in salt and water and knead.
Mash the boiled potatoes and add them to the flour mixture.
Work the dough with the palm of your hand, stretching and rolling the dough back on itself. Cover the dough with cling film and let it rest for about 3 hours in a turned off oven.
Once it has risen, take the dough with oiled hands and place it in a previously oiled baking tray. Press with your fingertips to form many small dimples on the dough, brush with olive oil.
Sprinkle the rosemary over it and let it rest for another hour. After the resting time, sprinkle some coarse salt and arrange the tomatoes.
Bake in a preheated oven at 200 C for 20-25 minutes.
- Chilled or freeze leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in the freezer for about a month.
- As you read, I used coarse salt but flaky salt would also be fine. Don’t be discouraged if you do not have either of the two above and you find yourself only with fine salt because that is fine too, the only thing I recommend is to use a smaller quantity because I don’t think you want a salty focaccia, so be careful.
- Indulge yourself in filling it as a sandwich or simply putting on it what you prefer, from olives to capers or caramelized onions. There is a variety of choices, it’s up to you to decide!