Potato Turmeric Focaccia Recipes

POTATO & TURMERIC FOCACCIA

Steps:

• In a large bowl, dissolve the yeast in 350ml cold water and add the oil. Add the flour and 1 tsp salt and mix thoroughly with your hands to make a dough. Cover and leave in the fridge or a cool place overnight.
• The next day, turn your dough out onto an oiled tray approx 30cm x 20cm. Using your fingertips, gently stretch the dough into a rectangle, then fold it in half. Rotate the dough 90 degrees and repeat the process. Leave to rest for 30 mins. Repeat this stretching, folding and resting process twice more.
• Heat oven to 24OC/220C fan/gas 9. Gently stretch the dough to fill your tray. If it shrinks back, don't force it - rest for 10 more mins, then try again.
• Spread the potato slices over the dough, overlapping. Mix the olive oil with the turmeric and brush over, then sprinkle with sea salt and bake on the top shelf of the oven for 25-30 mins. When cooked, drizzle with a little more olive oil and scatter over the rosemary.

POTATO FOCACCIA

Steps:

• Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
• Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
• Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
• Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
• Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
• Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
• Preheat the oven to 375 degrees F. Oil a baking sheet.
• Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
• Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
• Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.

POTATO AND OLIVE FOCACCIA

Steps:

• Combine potatoes and 2 cups water in medium saucepan. Bring to boil over high heat. Reduce heat to medium, partially cover, and simmer until potatoes are tender, about 15 minutes. Drain, reserving 1/2 cup cooking water. Place potatoes in large bowl and mash well; cool 10 minutes. Mix 1/2 cup cooking water and milk in small bowl. Cool to 105 to 115 degrees if necessary. Sprinkle yeast and sugar over; stir to dissolve. Let stand until yeast mixture bubbles, about 8 minutes. Using flexible spatula, stir yeast mixture into potatoes. Mix in 1 cup flour, salt, and pepper. Mix in 3 cups flour, 1 cup at a time. Knead dough in bowl until smooth, sprinkling lightly with flour if sticky, about 4 minutes. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 50 minutes. (Can be made 1 day ahead. Flatten dough in bowl. Cover; chill. Let stand at room temperature 1 hour before continuing.) Spray 2 heavy large baking sheets with nonstick spray, then brush each with olive oil. Divide dough in half. Place dough on floured surface. Flatten each to 1/2-inch thickness; sprinkle each with half of olives. Roll up dough to enclose olives and knead to distribute olives evenly, about 2 minutes. Place each piece of dough on 1 prepared sheet. Press and stretch each out to 14x10-inch rectangle. Using small sharp knife, make ten 4-inch-long cuts in each, parallel to short side and cutting through to baking sheet. Gently pull cuts open, making coarse web pattern. Brush dough with oil. Cover each loosely with plastic. Let rise until dough is slightly puffed (cuts will narrow), about 30 minutes. Position 1 rack in top third of oven and 1 rack in bottom third; preheat to 425 degrees. Bake breads 15 minutes. Reverse sheets; bake until golden brown, about 15 minutes longer. Transfer breads to racks and cool. (Can be made 4 hours ahead. Let stand at room temperature.)

POTATO FOCACCIA

Steps:

• Pour 2 tablespoons olive oil into a 12-by-18-inch rimmed baking pan, and spread all over using fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when water comes to a boil. Reduce heat to medium-high; cook until potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.
• Place 1/4 cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2 1/4 cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together flour and remaining 1 1/2 teaspoons salt; add to potato mixture. Mix on low speed until flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until dough is smooth and elastic and is slightly tacky when squeezed but does not stick to fingers, 4 to 5 minutes.
• Turn dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
• Preheat oven to 425 degrees. Spread dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.
• Using a mandoline or a knife, slice remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat potatoes well.
• Remove plastic wrap; dimple dough with fingertips, leaving deep indentations. Drizzle with remaining 2 tablespoons oil. Gently press reserved sliced potatoes into dough. Sprinkle with remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from oven; transfer to a wire rack. Serve warm.