Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Grains, Breads and Baking
  New Posts New Posts RSS Feed - Homemade Focaccia with Potatoes and Black Garlic
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Homemade Focaccia with Potatoes and Black Garlic

 Post Reply Post Reply
Message View Drop Down

Joined: 23 March 2018
Location: Here and there
Status: Offline
Points: 104
Post Options Post Options   Thanks (0) Thanks(0)   Quote Quote  Post ReplyReply Direct Link To This Post Topic: Homemade Focaccia with Potatoes and Black Garlic
    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


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.
Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.125 seconds.