Bread and Better

Bread and Better

Monday, 20 July 2015

Potato and Thyme Focaccia

Great accompaniment to a BBQ. The potato adds a deep earthy taste to this much loved Italian classic.

For the Loaf:

300g strong white flour
2 tablespoons olive oil (plus more for drizzling)
1 teaspoon salt
7g dried yeast
5 small potatoes (salad or whatever)
couple of sprigs of thyme
1 teaspoon of sea salt

Boil the potatoes until they are very soft, set aside to cool.
Rub the yeast into the flour and then add the oil, salt and around 200ml of water (you may need more or less, depending on your flour). Mix together until it forms a dough and then knead it until smooth.
Cover the dough with some cling film (or a shower cap, like I use) and leave to prove, for around an hour, or until its doubled in size.
When the dough is ready, place into an oiled baking tray (I used a 10 inch round cake tin), cover and leave to prove for around 20 minutes, or until slightly risen and springy.
When ready, use your knuckles to make indents in the bread.
Break up the potatoes, with your hands, and poke into the indents in the bread.
Sprinkle over the thyme and the sea salt and then drizzle with olive oil.
Bake at 200 degrees C, for around 20 minutes. It should come out of the tin easily when its ready.
Leave to cool for at least 10 minutes before serving.

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