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| Focaccia Pugliese or Potato Focaccia Pugliese |
Focaccia is appreciated at home so I decided to “Fire my Oven this April” make another one. This time I choose Focaccia Pugliese or rather Potato Focaccia Pugliese.
This did not look appetising and so I was worried if
the girls will eat it. Needless to say I worry unnecessarily.
Will love to see you #FireUpYourOven" to
make this delicious Focaccia Pugliese or Potato Focaccia Pugliese.
Focaccia Pugliese or Potato Focaccia Pugliese
Recipe Source: My Diverse Kitchen
Ingredients:
- 1 cup all purpose flour
- 1 cup whole-wheat flour
- 1 ¾ tsp active dry yeast
- 1 ½ tsp honey
- 1/3 tsp salt
- 1 tbsp olive oil plus extra for brushing and drizzling
- 4 medium sized potatoes
- Salt and pepper to taste (optional)
- 2 tsp dried rosemary (use fresh if you have it and half the amount)
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| Focaccia Pugliese or Potato Focaccia Pugliese |
Method:
- Peel and slice the potatoes. I used the slicer and sliced the potatoes.
- Par-boil them in a little salted water as we will be using salt later.
- Drain and pat the potato slices dry. Keep aside.
- Dissolve the yeast and honey in about 1/2 cup of warm water and allow to proof (about 5 to 10 minutes).
- Put the flours, 1/3rd tsp salt, 1 tsp rosemary (if using dried herbs only) and oil in the bowl and mix well.
- Add the yeast mixture and knead, adding just enough water to obtain a smooth and elastic dough. It should not be sticky.
- Make a ball out of the dough and Place it in a well oiled bowl and roll the dough in the bowl to coat it with oil.
- Cover with a cling film and allow to rise till double (about half an hour).
- Oil a rectangular tin (I used an 11" by 7" tin).
- Gently deflate the dough and knead a couple of times.
- Using your fingers press the dough out to cover the tin in uniform thickness.
- Continue using your fingers and dimple the top of the dough. Brush the top of the focaccia dough with oil.
- Sprinkle the rosemary (fresh or remaining 1 tsp dried) and then arrange the potato slices to cover the surface of the dough.
- Sprinkle salt (if using) and freshly crushed black pepper.
- Cover with a damp cloth and allow to rise for about an hour. Bake the focaccia at 220°C for 30 minutes till the potato starts browning and the focaccia is a nice brown colour and sounds hollow when tapped.
- Serve warm as it is, or as a snack/ appetizer or maybe with soup or as part of a meal.
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| Focaccia Pugliese or Potato Focaccia Pugliese |
Day 11
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