Potato Focaccia
Insanely fluffy focaccia with tender potatoes and pops of fennel with a crunchy top and silky interior.
Potato Focaccia
Makes 1- 20x20cm (8x8 in) loaf
This loaf of bread was created specifically as the bread for a special sandwich I had an idea for but, in testing it, it was more than I had anticipated. The bread is fluffy and rich from olive oil, the potatoes are tender and creamy making for a silky mouthfeel in comparison to the bread they are wrapped in. The fennel adds the right amount of gentle herbaceous, sweet pops that make the bread shine.
Use this loaf for making sandwiches, dipping into your favorite soup or alongside a pasta dish for something special.
“Recipe Tips:
1. You can use a larger-sized square pan but, the resulting bread will be thinner.
*2. Use a starchy potato like Russet or Idaho.”
Ingredients
Potato Mash
*80g (1 small - medium) potato, peeled and 0.25 in dice
300ml (1.5 c) water
4g (1.5 t) whole fennel seeds, toasted
1g (0.25 t) kosher salt
Dough
228g (1.75 c) bread flour
73g (0.50 c + 1 T) whole wheat flour
3g (0.75 t) instant yeast
4g (1 t) kosher salt
37g (2.5 T) olive oil
174 ml (0.75 c + 2 T) water
1 t semolina or corn meal - optional
Topping
*200g (2 – 3 medium) potatoes, peeled and sliced 0.25 in thick rounds
1 T olive oil
0.50 t kosher salt
0.25 t ground black pepper
Recipe Know-how
Potato Mash
1. In a small pot, bring the water and potatoes to a boil covered.
Reduce to a simmer and cook for 7 – 10 minutes or until the potatoes are tender and easily pierced with a fork.
Reserve 86g (0.25 c + 3 T) potato boiling water and set aside.
Drain the potatoes and place into a medium-sized bowl.
Using a fork, mash the potatoes until smooth.
Add the fennel seeds and salt along with the reserved water mixing until well combined, mashing any remaining potato chunks.
Cool completely.
Dough
2. In a large mixing bowl combine the flours and yeast.
Add the salt and olive oil to the cooled potato mixture and mix until well combined.
Add the potato mixture to the flour along with half of the water.
Using your hand, begin mixing the liquids into the flour to create a shaggy dough.
Add the remaining water and mix until fully combined.
The dough will seem very slack and wet but this is normal.
If your dough is too stiff, add an additional 1 – 2 T to reach the proper consistency.
Using a bench scraper, scrape the sides of the bowl.
Cover and allow to ferment for 30 minutes.
Give the dough a fold in the bowl.
To fold: wet your dominant hand and grabbing a grip of dough across from you, lift and stretch the dough out a few inches then fold it over the center. Turn the bowl some and repeat this process, wetting your hand as necessary to prevent sticking, until you reach the point where you began. The dough should have formed a loose ball at this point. Grab the dough and flip it, placing the “seams” of the dough on the bottom and tuck the dough together to make a ball.
Do not add flour during the folding.
Repeat the fold 2 more times in the bowl at 30 minute intervals for 3 total folds.
The dough will begin to rise and fill considerably with air bubbles with each successive fold. Be gentler with each fold to maintain as many bubbles as possible.
Cover and refrigerate overnight.
3. The next day remove the dough from the fridge and give the dough a coil fold in the bowl.
To coil fold: wet both of your hands and place them at 3 o’clock and 9 o’clock. Lift the dough and fold the “flap” under itself like a coil and repeat a second time. This will tighten the first side and bring the edge into the middle. Turn the bowl 180 degrees (to the side opposite the coil) and repeat the process. This will leave two “smooth” sides (the ones that were coiled) and two “rough” sides (those that were uncoiled).
Pour 2 T of olive oil into a 20x20cm (8x8 in) square pan.
Using your fingers, spread the oil over all surfaces of the pan including the sides and ensuring that you coat the corners well.
Sprinkle the bottom with the semolina if using and set aside.
Working with the “rough” sides of the dough facing and across from you, repeat the coil fold and then place the dough into the prepared pan.
Cover loosely and proof for 2 – 3 hours or until the dough has nearly filled the pan and is “wobbly” with air when shaken gently.
4. Preheat your oven to 220 C / 430 F.
Begin preheating your oven when the dough is nearly finished proofing.
Right before baking, toss the potatoes with the olive oil and seasonings.
Do not do this too early to avoid drawing liquid out of the potatoes.
Using oiled hands, press your fingers into the dough to help pop large bubbles within the dough.
Cover the surface of the dough with as many sliced potatoes as possible. Using your fingers, push the slices to the bottom of the dough as much as possible.
This will be a little difficult as the air will “push against” the potatoes making it awkward but the potatoes will eventually sink into the dough some.
Large bubbles will continue to rise up as you do this. Be sure to pop them as you go and continue on.
If possible, add additional potato slices and push as far into the dough as possible again popping the bubbles that rise.
Popping the bubbles is important as they will burn in the oven.
Bake for 20 – 25 minutes or until golden brown and the potatoes are cooked through.
A fully cooked loaf will register 94 C / 200 F or higher in the center when tested with an instant read thermometer.
5. Cool to room temperature, slice and serve.
