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.
Soft Italian focaccia with spiced potatoes on top.
- 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.
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. 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.
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.
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.