Potato focaccia

Category: Yeast bread
Potato focaccia

Ingredients

Wheat flour 500 g
Milk 150 ml
Salt 1-2 tsp
Sugar 0.5 tsp
Olive oil 2 tbsp. l.
Dry yeast 7 g
Mashed potatoes
(2-3 pieces of potatoes)
150 g
For lubrication:
Olive oil 1 tbsp. l.
Sea salt, chopped rosemary,
I also added dry garlic!

Cooking method

  • * Boil the potatoes in their skins, peel and puree (if the puree is too thick, add 2-3 tablespoons of milk)
  • * Dissolve yeast in a little milk with sugar and let stand for 10 minutes
  • * Add the rest of the warm milk, mashed potatoes and stir well
  • * Sifting flour in parts, knead the dough, adding olive oil and salt at the end
  • * Knead thoroughly for 10 minutes
  • * Form a ball, make a cross-cut and place in a greased dish
  • * Cover the dough and place in a warm place for 1 hour
  • * Knead the risen dough again, roll it out to a thickness of 1.5-2 cm and put on a greased baking sheet (standard baking sheet from the oven)
  • * Cover and set to rise for another 30 minutes
  • * Brush with olive oil focaccia, make indentations with your fingers, sprinkle with coarse salt and rosemary
  • * Bake the focaccia in an oven preheated to 220 ° C for 15-18 minutes (until golden brown)
  • Kneading in a bread maker on the "Dough" mode. The dough was not cool, it just stuck to my hands (that's why it turned out to be airy). Sooooo delicious !!!

Note

Well, there are very tasty bread recipes! And this one is just obscenely amazing. A FABULOUS TEST is obtained.


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Potato focaccia
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Potato focaccia
Misha
Successful bread dough.
Bread from potato focaccia dough

Potato focaccia
Misha
Just the corresponding starter culture is available on the forum.You can depict potato bread on potato sourdough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8150.0
Misha
Such a crumb on cooled bread
Here it is important that the dough turns out to be of the correct consistency, in no case is it tight, it should be soft and easily fall behind the hands - for bread makers adhere to the "kolobok" rule.
And instead of prescription milk, you can add drained water after boiling potatoes.
Another small nuance - when I cooked potatoes for focaccia, I added a pinch of turmeric (saffron can be used) - gives the potatoes an unusual color, and then the potatoes to bread
Potato focaccia

And here you can see Pizza from this dough.
Ira S
Thanks for the recipe! Delicious!
anscor
It seems to me either you need less flour, or more liquid. I got a very cool dough, I had to add a little milk during kneading. Gone somewhere 3-4 tbsp. l. more. Maybe mashed potatoes should have been well diluted, to a liquid state?
marian82
Potato focaccia

Thank you!!!

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