Italian focaccia with spiced potatoes
This focaccia is soft and fragrant. The thin potato slices spiced with curcuma, smoked paprika and curry powder create a pefect combination with the deep flavour of focaccia made with Italian coarse bread flour which was offered to me by Molino Pagani.
For 4 Person(s)
- 3 medium potatoes
- 0.5 tsp of tumeric, of curry powder and of smoked paprika
- 2 tbsp olive oil for the potatoes
- salt to taste
- 500 g coarse bread flour (me Molino Pagani flour)
- 280 ml water
- 2 tsp brown sugar
- 7 g active dry yeast
- 1 tbsp olive oil
- 1 tsp salt
Italian focaccia with spiced potatoes Directions
- For this recipe I used the "Ancient Flavor" flour from Molino Pagani which is a coarse bread flour. The package contains a hermetically sealed flour so that there is no moisture passing into the flour. The flour to the touch is delicate and friable and it has a soft natural scent.
- Mix water, active dry yeast and sugar in a bowl. Set aside for 5 minutes until the yeast begins to create foam.
- Add flour, oil and salt and work by hand (the dough will be sticky) or in stand mixer fitted with a dough hook for 10 minutes or until the dough separate from the bowl walls during the kneading process.
- Cover the bowl with the plastic wrap and let it rise in a warm place for 1 hour or until it doubles the volume. After this time grease slightly your hands woth olive oil and take the dough out from the bowl. Put the dough on the baking tray lined with baking paper and create 1 cm high squere. Using a very sharp knife, a mandolin slicer or a vegetable slicer cut your peeled potatoes into very thin slices and place them over the surface of the dough. Cover the focaccia with a cotton cloth and let it rise in a warm place for another 40 minutes.
- Stir 2 tablespoons of olive oil with half a teaspoon of turmeric, half a teaspoon of smoked paprika and half a teaspoon of curry. Brush the potatoes with prepared oil, sprinkle with some salt and cook in a preheated oven at 220 °C for about 20 minutes.
* Nel caso vorreste conservare fragranti focacce, pizze, brioche e altri lievitati fatti con il lievito di birra, dimezzate il lievito e prolungate i tempi di lievitazione.