A delicious homemade focaccia bread, typical of Southern Italy.
Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Prep Time 20minutes
Cook Time 20minutes
Resting time 2hours
Total Time 40minutes
350grOrganic bread flourflourYou can substitute this with some grams of whole wheat flour
3tablespoonsExtra virgin olive oil
12grPink Himalayan Salt
Cherry tomatoes or olives
First, boil a potato until it’s tender. Let it cool down and then mash it.
To make this focaccia, you can either use your hands or a stand mixer. I used my hands since it’s so simple and quick.
Melt the fresh yeast in 150 gr warm water (we’re going to add the rest later), add a pinch of sugar if you want.
Put the flour on the kitchen counter, make a hole and pour 150 gr of water+yeast, mashed potato and oil.
Knead the dough, add the other 30 gr of water and salt, and keep kneading.
Let it rise, in a covered bowl, until it doubles.In Summer, it’ll take a little less (around two/three hours). If you make this focaccia in Winter, place the bowl inside the oven with just the light switched on.
When the dough has doubled, spread it in an oiled round baking tray (diameter 28 cm). I used two smaller baking trays.
Make some holes (not too deep) on the surface, put the sliced cherry tomatoes and oil if you appreciate it. Sprinkle with oregano and let it raise for another hour.
Preheat the oven at 250°C. Bake the focaccia for 15/20 minutes or until golden brown. Just be sure to check the bottom.If you want this to be a complete meal, add a protein source like non-fat cheese, bresaola…