Italian focaccia with spiced potatoes
This Italian focaccia with spiced potatoes is soft and fragrant. The thin potato slices spiced with curcuma, smoked paprika and curry powder create a perfect combination with the deep flavour of focaccia made with Italian coarse bread flour.
Soft Italian focaccia with spiced potatoes on top.
Ingredients
- 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 (I used Italian Molino Pagani flour)
- 280 ml water
- 2 tsp brown sugar
- 7 g active dry yeast* (see the notes to halve the yeast)
- 1 tbsp olive oil
- 1 tsp salt
- Read all the instructions below. If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Notes
1 hour 40 minutes waiting time.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Instructions: Italian focaccia with spiced potatoes
For this recipe I used the “Ancient Flavor” flour from Molino Pagani which is a coarse bread flour.
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. Knead the dough for 10 minutes or until it separates 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.
The rising times are approximate. It can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
The potato garnish
After this time grease slightly your hands with 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.
In the last minutes of baking, turn on the broiler in your oven and broil the potatoes for few minutes until crispy.
Take out of the oven and let it cool before serving.
lot of love. B.
p.s. If you would like to try some different flavour or texture in your Italian focaccia check my Focaccia with buckwheat flour and Greek yogurt. (foto below).
Notes
Tha flour that I use in this recipe was offered to me by Molino Pagani.
