
Garden Focaccia
70—90 MinWe're turning the appetizer into an irresistible main course! This focaccia recipe with Kotányi Olive-Garlic Bread Spice uses potatoes for the dough, which makes it even moister. And although this colorful focaccia is nearly too pretty to cut, the Italian all-rounder is a great picnic snack.
Ingredients 4 Portions
- 400 gPizza flour (smooth, type 700)
- 350 gPotatoes, mealy, peeled
- 250 gWater
- 20 gYeast, fresh
- 2 tbsp.Honey
- 4 tbsp.Olive oil
- 2 tbsp.Olive Garlic Bread Spice
- 15 gSea Salt, Coarse
Preparation
- 1
Boil the peeled potatoes in salted water until soft. Once cool, mash with a fork.
- 2
Dissolve the honey and yeast in lukewarm water and mix with flour.
- 3
Add the mashed potatoes, oil, salt as well as the bread spice mix and knead into a smooth dough.
- 4
Cover the dough ball and let it rest in a warm place for at least 30 minutes.
- 5
Flour the work surface and roll out the dough to a thickness of approx. 2-3 cm (do not use a rolling pin).
- 6
Place the dough on a baking tray lined with parchment paper and top as you like.
- 7
Let rise again for about 30 minutes. Meanwhile, preheat the oven to 200 °C.
- 8
Before baking, drizzle with olive oil.
- 9
Bake on the lower rack for about 25-30 minutes.
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