Imagine biting into a slice of heavenly, golden-brown focaccia that transports you straight to the sun-drenched regions of Puglia, Italy. This isn't just any bread - this is a magical fusion of crispy exterior, soft potato-infused interior, and the rich, tangy essence of sourdough that will make your taste buds dance with delight. Our Focaccia Pugliese with Potato is more than a recipe; it's an edible masterpiece that combines traditional Italian baking techniques with a unique potato twist that will revolutionize your home baking experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 500g bread flour
- 300ml water
- 100g potatoes, cooked and mashed
- 100g sourdough starter
- 10g salt
- Olive oil for drizzling
Instructions
- Begin by preparing your ingredients. Gather 500g of bread flour, 300ml of water, 100g of cooked and mashed potatoes, 100g of sourdough starter, 10g of salt, and olive oil for drizzling.
- In a large mixing bowl, combine the bread flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, mix the 300ml of water with the 100g of sourdough starter until well combined. This will help activate the starter and incorporate it into the dough.
- Add the mashed potatoes to the flour mixture. Use your hands or a spatula to combine the potatoes with the flour until they are evenly distributed.
- Gradually pour the water and sourdough starter mixture into the flour and potato mixture. Stir with a wooden spoon or your hands until a shaggy dough begins to form.
- Once the dough starts to come together, transfer it to a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, gently punch it down to release any air bubbles. Transfer it back to a floured surface and shape it into a rough rectangle or oval, about 1 inch thick.
- Grease a baking tray with olive oil. Carefully transfer the shaped dough onto the tray. Use your fingers to stretch and press the dough into the corners of the tray, creating dimples on the surface.
- Cover the dough again with a damp cloth or plastic wrap and let it rise for another 30 minutes to 1 hour, or until it has puffed up slightly.
- While the dough is rising, preheat your oven to 220°C (428°F).
- Once the dough has risen, drizzle a generous amount of olive oil over the top. Use your fingers to create more dimples in the dough, allowing the oil to pool in the indentations.
- Optionally, you can sprinkle some coarse sea salt or fresh herbs on top for added flavor.
- Place the baking tray in the preheated oven and bake the focaccia for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the focaccia from the oven and let it cool in the tray for a few minutes. Then, transfer it to a wire rack to cool completely.
- Slice the focaccia into squares or wedges and serve warm or at room temperature. Enjoy your homemade Focaccia Pugliese with Potato!
Tips
- Temperature Matters: Ensure your sourdough starter is active and your rising area is warm (around 75-80°F) for optimal dough development.
- Hydration is Key: The potato adds moisture, so don't be afraid of a slightly sticky dough - this creates a more tender crumb.
- Dimpling Technique: When creating dimples, be gentle but firm. This helps trap olive oil and creates those signature focaccia texture pockets.
- Quality Ingredients: Use high-protein bread flour and a good quality extra virgin olive oil for the most authentic flavor.
- Patience is Crucial: Allow sufficient rising time. Rush the process, and you'll compromise the bread's texture and flavor.
- Oven Positioning: Bake in the middle rack for even heat distribution and a perfectly golden crust.
- Cooling Wisdom: Let the focaccia cool slightly on a wire rack to prevent the bottom from becoming soggy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
