![]() Sugar – This is for flavour but also to “feed” the yeast so it activates and makes the dough rise and Don’t skimp on the oil! (And it works out to be not that much per serve.) But if you only have plain/all-purpose flour, this focaccia is still totally worth making!Įxtra virgin olive oil – It isn’t focaccia if you don’t use liberal amounts of olive oil! It provides flavour as well as making the base so crisp it’s almost like it’s fried. You get a better result with bread flour, and if you are making this for company, I do think it’s worth a trip to the store. The focaccia will rise marginally less, but the difference is small īread flour – This is a type of baking flour that has higher protein than standard plain/all-purpose flour which gives breads a better chew and elasticity. If you only have Active Dry Yeast, see recipe notes for how to adapt the recipe. Instant / Rapid rise yeast – This is yeast that can be added directly into the dough, rather than mixing with warm water and sugar to let it foam first before mixing in which is the standard process when using Active Dry Yeast. It’s the traditional “secret ingredient” that distinguishes this focaccia from “just another bread”! It gives the focaccia a moist, fluffy interior and distinctive chew that you can’t achieve without the potato Potato (boiled and mashed) – Just plain, boiled and mashed potato. Here’s what you need for the focaccia bread. Proofing and folding several times before baking encourages gluten development and starch transformation to give the bread structure, as well as the time to develop flavour. Instead we let the bread “knead” itself through proofing. We need to rise the dough 3 times because because the dough is so wet we can’t knead it. We tried reducing it to 2 proofs but found the result wasn’t as good, and 1 proof was even more inferior. It takes just 1 hour 40 minutes for rising in total for the whole recipe, and just a minute or two to prepare the dough for each rise. But really, it is not a big deal! They are quick and the benefit is no messy kneading on the counter or in the stand-mixer. The recipe does require three proofs for the dough. However because I’m worried this will be a turn-off for some, I’ve provided more details below to convince you it’s worth it – and it really is effortless. Three dough proofs (rises) … YES! This step is essential. In this focaccia, it also makes the crust deliciously crispy, almost like it’s been fried like deep pan pizza! Lots of olive oil! Any focaccia recipe worth its salt (or oil?) will call for lashings of olive oil for flavour. Mashed potato – The unique inclusion of potato in the dough is what adds chew and body that you you don’t otherwise get with a straight flour focaccia. The dough is simply too wet and sticky to knead, so we instead rely on a 3-proof method (more this below) NO KNEAD – That’s right! This focaccia is a no-knead bread. This is what gives the bread the springy, airy texture and open crumb High hydration – The dough for this recipe has particularly high hydration levels from the water and moisture in the potatoes. What makes this Focaccia recipe different?įor those of you who are interested in the nitty gritty of focaccia-making, here is some background information about focaccia barese which is the type of focaccia we are making here today! Tomato Focaccia, one of the 3 topping options provided in today’s recipe. Even a first-time baker could pull this off without breaking much of a sweat. Together these qualities make a focaccia probably quite unlike any you’ve tried – so get set for a revelation!Īnd yet, focaccia is also one of the easiest breads to make and is pretty much foolproof. more than just a teaspoon □) of olive oil. The outside crusts meanwhile takes on a lovely golden crunch from baking in the pan thanks to an Italian “dash” (ie. I love that the potato clearly distinguishes it from just another type of basic bread! It’s from the city of Bari in Puglia, and this focaccia has an exceptionally fluffy interior and distinctive chew that comes from incorporating mashed potato into the dough. I was torn with indecision about what type of focaccia to share, but eventually landed on this particularly well-known type called focaccia barese from Southern Italy. This is how a timeless and traditional Italian Focaccia recipe should be – ridiculously soft and fluffy inside, just-crispy on the outside and with a signature chew from the secret ingredient – potato.Īre you ready to be amazed how easy it is to make Focaccia? It’s virtually foolproof! About this Focaccia recipeįocaccia – that dimpled, flat–shaped Italian bread generously flavoured with olive oil – is found all over Italy and varies from place to place.
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