A month ago, Stella and I made potato foccacia together. Jake was out with daddy for his swimming lesson.
What I like about the recipe is it is very easy. No extreme kneading, and the ingredients are easily in your pantry.
Stella did all the measurement. She watched excitedly when the dough rises and I must say we were really pleased with the flavour and texture of the foccacia. Out of the oven, crunch on the outside and chewy on the inside. Super yum! One thing that you must remember is that focaccia is best eaten the day you bake them.
Just to show you how fun and easy it is, here are some few pictures: (It was a bad day for picture taking, we had sun, cloud and rain all in 2 hours)
mix yeast + lukewarm water
make a well in the centre of the flour
adding the yeast mixture to the flour
add mashed potato...
add 1 tbs olive oil, 1/2 tsp salt and 1 1/2 tsp sugar
first mix the ingredients with spoon
then get your hand dirty and mix until a dough is form
writting the time on the masking tape
at 9 o'clock
10 o'clock, almost doubled in size
at 11 o'clock ready to go to the oven
Here is the recipe:
(adapted from the Good Food Magazine)
1 potato, peeled and cut into 2 cm cubes
7 g dry yeast
140 ml lukewarm water
300 g plain flour
60 ml extra virgin olive oil
1 1/2 tsp sugar
1 tsp salt
marinated olives, halves or sea salt
(If you are making plain focaccia, scatter some sea salt on top. For olive focaccia omit the sea salt)
Place potato in a pan. Cover with cold water. Heat on medium. Bring to boil. Cook for 10-15 mins until tender. Drain and then mash. (I do this myself before hand, so it will be cooled enough when start making the dough)
Dissolved yeast in lukewarm water.
Place flour in a large bowl (transparent bowl is fantastic, so the kids can see how much the dough rise) and make a well in centre. Add yeast mixture. Mix to combine. Add mashed potato, 1 tbs olive oil, sugar and salt. Mix first with spoon until all the liquid is incorporated then use hand to knead it a little until they all combine together. The dough won’t be super smooth, you will be able to see little bits of mashed potato. But they should all come together and looks like a bread dough. Cover with cling wrap and a tea towel and set aside in a warm place for 2 hrs, until doubled in size.
Now, when we were doing it, when we finished mixing the dough, it was 9 o’clock. So I got a masking tape and asked Stella to check the height of the dough and stick the masking tape on the side of the bowl and write 9 on it. She then checked it every now and then. Then at 10 o’clock we got another masking tape and check the dough. Stella was super excited that the dough was growing. She kept on asking what made it grow.
It was interesting for me to see her ‘play’ cooking with Jake afterwards and then taught him how to cover the dough with cling wrap and tea towel and she measured the ‘dough’ and put a masking tape on the side of the bowl as well. She even told him that the yeast makes it rise. Now that is education right?!
Preheat oven to 200 C fan. Grease a baking tray. Punch down dough with fist. Turn out onto a lightly floured surface and roll to form a 1.5cm thick rectangle. Using fingers first dip in the remaining olive oil, and make dimples in dough. Drizzle remaining of olive oil reserving about 1/2 tbs, then scatter sea salt flakes or some marinated olive.
Bake for 10 minutes. Turn tray around and bake for a nother 10 minutes, until bread is golden and cooked through. Brush with the remaining olive oil and serve warm or at room temperature.
I took some picture of the cooked focaccia, but they didn’t turn out well. It was chaos when Jake got home, both kids were hungry. So forget about taking picture of the focaccia, nothing is more scarier than hungry children! We had them with pumpkin soup. There were none left!!
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