To prepare a delicious homemade focaccia, we start by making a soft and aromatic dough. In a large bowl, we combine flour with dry yeast and a pinch of salt. We add the baked potato, which we have peeled and mashed, to give the dough a fluffy and moist texture. It is important that this potato is completely cooled before adding it to the mixture. Afterwards, we gradually pour in warm water, constantly mixing with a spatula or with our hands, until we obtain a homogeneous dough.
Once we finish kneading, we cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about an hour or until it doubles in volume. During this time, the aroma of the yeast will begin to unfold, and our dough will become a true delight.
While the dough is rising, we prepare the oven. We preheat the oven to a medium to high temperature, around 200-220 degrees Celsius. We prepare a deep tray that we grease with olive oil, making sure it is well coated to prevent the focaccia from sticking. After the dough has risen, we turn it out onto a lightly oiled surface and, with oiled hands, we start stretching it into the tray, using our fingers to create small dimples. This will help retain the oil and flavors during baking.
After we have stretched the dough well, we brush it again with olive oil, using a brush, to give it a golden and crispy crust. Then, we add green or black olives, depending on our preferences, and the sliced tomatoes, which we place cut-side down to prevent excess moisture. We sprinkle oregano and a pinch of salt on top, adding a note of flavor.
We let the focaccia rise again for a few minutes, until the oven reaches the desired temperature. Then, we place the tray in the oven and bake for 20-25 minutes or until the surface becomes golden and appetizing.
Once the focaccia is ready, we take it out of the oven and let it cool slightly. This delicacy can be served plain, but it can also be filled with cheese, ham, or other favorite ingredients, turning it into a perfect appetizer for any occasion. Focaccia is not only a delicious dish but also a great way to gather family and friends around the table. Enjoy it warm, with a drizzle of olive oil and balsamic vinegar, for an unforgettable culinary experience!
Once we finish kneading, we cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about an hour or until it doubles in volume. During this time, the aroma of the yeast will begin to unfold, and our dough will become a true delight.
While the dough is rising, we prepare the oven. We preheat the oven to a medium to high temperature, around 200-220 degrees Celsius. We prepare a deep tray that we grease with olive oil, making sure it is well coated to prevent the focaccia from sticking. After the dough has risen, we turn it out onto a lightly oiled surface and, with oiled hands, we start stretching it into the tray, using our fingers to create small dimples. This will help retain the oil and flavors during baking.
After we have stretched the dough well, we brush it again with olive oil, using a brush, to give it a golden and crispy crust. Then, we add green or black olives, depending on our preferences, and the sliced tomatoes, which we place cut-side down to prevent excess moisture. We sprinkle oregano and a pinch of salt on top, adding a note of flavor.
We let the focaccia rise again for a few minutes, until the oven reaches the desired temperature. Then, we place the tray in the oven and bake for 20-25 minutes or until the surface becomes golden and appetizing.
Once the focaccia is ready, we take it out of the oven and let it cool slightly. This delicacy can be served plain, but it can also be filled with cheese, ham, or other favorite ingredients, turning it into a perfect appetizer for any occasion. Focaccia is not only a delicious dish but also a great way to gather family and friends around the table. Enjoy it warm, with a drizzle of olive oil and balsamic vinegar, for an unforgettable culinary experience!
Ingredients
Dough: 400 g durum wheat flour (regular flour can also be used for those who can't find durum wheat) 200 g flour 00 15 g beer yeast 1 teaspoon sugar 1 teaspoon coarse salt 400 ml warm water 15 ml olive oil 30 g potato flakes (for instant mashed potatoes) * Spices: small red oil ** olives coarse salt oregano