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Focaccia

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This recipe was stolen with pride from my mother in law. It's simple and incredibly delicious, but it requires quite a lot of resting time for the dough to rise, so I suggest planning it for a day you have guests coming, or an empty weekend when you haven't got much plans.

Ingredients (6-8 people)#

  • Plain flour: 300 gr
  • Strong flour: 200 gr
  • Water: 350 ml - you can use the water you would have used to cook the potatoes
  • Dry yeast: 7 gr (brand: Mastrofornaio)
  • Salt: 1 tsp
  • White sugar: 2 tsp
  • Potatoes: 2 medium size, around 400 gr
  • Olive oil: 2-3 tbsp
  • Olives or tomatoes

Method#

  1. Put the potatoes to cook first. Peal them, cut them in 4 pieces, put them in a pot of hot water and bring to boil. Cook until tender
  2. Take a big bowl and put the two flours, salt, sugar and dry yeast. Try to put salt, sugan and yeast on different sides of the bowl
  3. Pour the water slowly and mix it up
  4. Smash the potatoes once cooked and put them in the mixture
  5. Work the dough with your hands - it's useful to put some of the oil on your hands to help you with the kneading. Do this on a cutting board. Beat it as well, because it will activate the yeast
  6. Put the dough back in the bowl, cover it up with a film and put it in the oven (turned off). Leave it there to rise for 2-3 hours
  7. Grease the baking tray with olive oil, place the dough on it, and start kneading it until it spreads well all over the baking tray. Remember to put plenty of oil to it before kneading
  8. Leave it in the over turned off for another 2-3 hours, and let it rise a little longer
  9. Once the time has passed, cut the cherry tomatoes, place them on top of the dough, and press them inside. Then sprinkle a bit of sea salt on top, a bit of olive oil again and oregano.
  10. Warm up the over up to 200 degrees celsius, for static oven cooking. Leave the baking tray on the bottom of the oven for the first 5 minutes. After that, place it in the center of the oven for another 20 minutes.

If your oven is a killer, you may need a bit less time. If your oven is a bit old, maybe you need a bit more time.

Tips#

You can do it with olives instead of cherry tomatoes, if you want. In that case, the process is exactly the same, but I suggest not putting the sea salt on top of the dough, because olives are usually already salted.

This is quite filling, so I suggest serving it in small slices as a starter or aperitivo.