Focaccia Veloce
The potato is the secret of this great focaccia. This is one of the best recipes I have come across. Given that traditional focaccia recipes take a whole day to make, this is relatively quick and simple and you are guaranteed success.
10 g (1/4 oz) fresh yeast
500 g (1 lb 2 oz) type ‘00’ flour, plus 50 g (13/4 oz) extra (see glossary)
90 g (31/4 oz /about 1) desiree potato, peeled, cooked and mashed
1 tablespoon extra virgin olive oil,
plus extra for drizzling
1 small handful rosemary leaves, coarsely chopped
Place the yeast and 250 ml (9 fl oz /1 cup) of warm water in the bowl of an electric mixer fitted with a dough hook and stir to dissolve the yeast. Add some of the flour, then add the potato and olive oil and keep mixing. Add 2 teaspoons salt and half the remaining flour and combine on low speed, then add the remaining flour and continue to knead with the mixer for another 5 minutes. Place dough on a work surface and knead by hand for 3 minutes or until dough is smooth and elastic. You may need to add a little of the extra flour if dough is sticky. Sprinkle with flour, cover with a bowl and rest for 2 hours or until doubled in size.
Preheat oven to 210˚C (415ºF/Gas 6 – 7). Drizzle your hands with a little olive oil and place the dough on a greased baking tray, about 30 cm x 45 cm (12 in x 18 in), stretching to fit. With your fingers, make small indentations in the dough.
Sprinkle with sea salt and rosemary and drizzle generously with extra olive oil. Rest for 30 minutes, then bake for 15 minutes or until golden and crisp.
Serves 6
