Cheesy potato mini focaccia
A delicious mini focaccia for two!
Servings: 2
Ingredients
- 110 g lukewarm water
- 1 tsp honey or sugar
- 3 g yeast
- 120 g bread flour 1 cup
- 2.5 g flakey sea salt + extra for topping
- 40 g extra virgin olive oil
- 1/2 tbsp rosemary finely chopped
- 1 potato peeled and finely sliced
- 30 g pecorino romano grated
Instructions
- In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
- In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
- Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
- Repeat the stretch and fold method until a neat ball has formed.
- In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in a warm spot in your home for 1 – 2 hours or until doubled in size. This is the first proof.
- Prepare a baking tin by greasing it with 10g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 1 - 2 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top
- Preheat the oven to 200 degrees C / 390 degrees F
- Using a mandolin, finely slice the potatoes. Place them into a bowl and pour boiling hot water over them. Leave them to sit for 5 minutes then drain and pat dry.
- Once the dough has risen, use your fingers to dimple the dough. Scatter with finely chopped rosemary followed by the potatoes and pecorino romano. Drizzle the dough with the remaining olive oil and sprinkle with sea salt. Bake for 20 - 25 minutes or until the dough has developed a golden crust on top.
- Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 15 minutes.
- Slice the bread and enjoy on its own or dipped into the garlic confit olive oil with some balsamic vinegar.
