By Pip Sibley
MANY years ago, I was lucky to work with a fantastic Italian chef, Rita. She showed me how to make “focaccia di Puglia” a flat bread enriched with cooked potato. The addition of the spud gave it a light, almost crumpet-like texture.
I’ve made many versions, but this tomato studded one is my favourite! Choose the best and ripest tomatoes you can find (home grown and straight from the bush if you are lucky enough).
Fresh herbs such as basil, rosemary or thyme are great too …
MANY years ago, I was lucky to work with a fantastic Italian chef, Rita. She showed me how to make “focaccia di Puglia” a flat bread enriched with cooked potato. The addition of the spud gave it a light, almost crumpet-like texture.
I’ve made many versions, but this tomato studded one is my favourite! Choose the best and ripest tomatoes you can find (home grown and straight from the bush if you are lucky enough).
Fresh herbs such as basil, rosemary or thyme are great too …
You’ll need a baking tray with sides (think brownie or slice tray) about 30cm by 20cm. You
can use a baking dish or a couple of cake tins if you like. Preheat oven to 190 degrees.
Ingredients
300g floury potatoes like desire or kestrel,
550g plain flour
8g dried yeast
10g flake salt
350ml cool water
Method
can use a baking dish or a couple of cake tins if you like. Preheat oven to 190 degrees.
Ingredients
300g floury potatoes like desire or kestrel,
550g plain flour
8g dried yeast
10g flake salt
350ml cool water
Method
- Peel and cut potatoes into 4cm-ish pieces. Put these into a saucepan and cover with cold water. Add a big pinch of salt and put on medium heat.
- Mix the dry ingredients in a large bowl or into the bowl of a stand mixer fitted with a dough hook if you’d rather not get your hands dirty!
- When the potatoes are well cooked, drain well and either crush with a whisk or put through a potato ricer or mouli mill. Work quickly at this stage as you don’t want the spuds to cool.
- Add the potato to the flour and briefly combine with a wooden spoon or your fingertips.
- Don’t overdo this step. Pour in water and mix well. The dough will be quite soft and sticky. Scrape down the sides of the bowl and cover with cling wrap. Allow to prove for about an hour or until doubled. (Take note of the size first so you can gauge this. I often forget to do this!)
- Drizzle extra virgin oil into the baking tray generously. Bang the bowl on the bench a few times to knock down the bubbles then scrape the dough into the tray. Drizzle over more oil and press into the sides remembering that it’s going to rise again. Allow to prove for another half hour.
- Now the fun part! Dot the surface of the focaccia with tomatoes – either cherry tomatoes or pieces or both. The equivalent of one punnet is enough. Don’t go too crazy as too much topping can weigh down the dough or make it soggy. Sprinkle on herbs if you’re using them.
- Now push your fingers into the surface pushing in the tomatoes as you go. You want lots of dimples! Sprinkle with flaked salt and bake for about 20 minutes or until dark golden brown. Allow to cool slightly before removing from tin. Serve warm.