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Homemade Focaccia with Potatoes and Black Garlic

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MyPinchofItaly.co.uk View Drop Down
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    Posted: 09 July 2019 at 10:32

Apart from the focaccia with potatoes which is something I go crazy for, there is an ingredient that I found out recently and that is amazing day by day: black garlic. I love the fact that I can find it both in Italy and in the UK quite easily.

Serves: 6 | Preparation time: 15-20 mins + 2 h to rise | Cooking time: 25 mins

  • Italian ‘0’ flour or plain flour: 1 k
  • Potatoes, with yellow flesh: 350 g
  • Rock salt: 20 g
  • Salt: 15 g
  • Dried yeast: 7 g or Fresh yeast: 5 g
  • Water: 500 ml
  • Extra virgin olive oil (EVOO): 40 ml
  • Black garlic: 3-4 cloves
  • Thyme or rosemary, fresh: 1-2 sprigs

Method

Put 250g of flour in a bowl and add the salt and the yeast. Add 2 tablespoons of oil and 200 ml of water. Start kneading the dough.

Whilst kneading the dough energically for about 10 minutes, gradually add to it the rest of the flour and the water. Keep in mind that the dough for the focaccia must remain quite elastic and sticky. Put the dough in a bowl and cover it with a clean kitchen cloth, slightly damp. Leave the dough to rise for at least 2 hours.

Pre-heat the oven to 180°C.

Place the dough on an oiled baking tray and use your fingers to spread it out in a thin layer, filling the whole tray.

Use a kitchen brush to spread the remaining oil on top of your focaccia. Start to bake the focaccia for 5 minutes at 180°C.

Whilst the focaccia is in the oven, cut the potatoes into slices approximately 5 mm thick. You will notice that the texture of black garlic is completely different than the one of normal, unfermented garlic; use a butter knife to spread the black garlic on top of the potatoes.

Garnish your focaccia with the potato slices and sprinkle on top some thyme leaves and a drizzle of olive oil.

Put the focaccia back in the oven and bake it for 10-15 minutes at 200°C. Spread some rock salt on top before serving your focaccia.




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