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Potato Focaccine |
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MyPinchofItaly.co.uk ![]() Cook ![]() ![]() Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
![]() ![]() ![]() ![]() ![]() Posted: 09 January 2020 at 09:09 |
![]() Potato focaccine are perfect for an aperitif with friends, as a starter or even for a picnic, or even simply because you like them and have a craving for them. They are usually flavored with rosemary or thyme which are perfect, but we decided to use sage, just as good and we are so happy with it. Potatoes add softness to the dough and they are not unusual in the Italian baking product at all, especially in the South of Italy. 10-12 focaccine, Preparation 25 minutes + 2 hours and half of leavening, Cooking time 25-30 minutes
Method Boil the potatoes in plenty of unsalted water. You can peel them or boil them with their peel and then pass them in the potato masher. When the potatoes are cooked, remove from the heat, drain and let them cool, but not cool them completely or it will be difficult to mix them to the flour. Once lukewarm and crushed, reduce them to mashed and add the puree in the bowl with the flour. Dissolve the dry yeast in lukewarm water, about 100 ml, or the fresh yeast.
Chop the sage leaves with a knife or with scissors. In Italy we also use a kitchen tool called ‘mezzaluna’. In a large bowl put the flours and add the freshly chopped sage. Add the water with the melted yeast inside and mix with a wooden spoon. Pour the Evoo and start kneading the ingredients with your hands.
Add the rest of the water with the salt dissolved in it, and knead well for 10 minutes until you get a soft and moist dough that will be a bit sticky as well. When the dough is doubled, roll it out with your hands, no rolling-pin (these are focaccine and not pizza). The tip of the fingers will help create the characteristic dimples where the oil collects in little puddles. Add a bit of flour on the chopping board or the kitchen table so you can work it better. Form discs of about 1 centimeter with a pastry cutter or with an upside-down glass, place them on a baking tray covered with parchment paper and leave them for another 30 minutes. Once also this last leavening is finished, press focaccine in the centre to form the edge and brush with Evoo. Bake at 180 ° for about 20-25 minutes, depending on your oven. When cooked, flavor your focaccine with a drizzle of olive oil and rock salt. How to keep them? |
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Hoser ![]() Admin Group ![]() ![]() Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3453 |
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They look absolutely lovely! These are going on my to-do list right now....thank you!
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Go ahead...play with your food!
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MyPinchofItaly.co.uk ![]() Cook ![]() ![]() Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
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Thank you very much, Hoser
I'm glad you like them! ![]() |
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www.mypinchofitaly.co.uk
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