bbd #01 - Potato Focaccia with Sage
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For me summer, fresh herbs and focaccia belong together. So I baked a delicious Potato Focaccia for breadbakingday #01 - themed bread with herbs. This dough, made with mashed potatoes creates a thick focaccia with big holes, as I love it. I did foccacia before (here and here), they were delicious, too (at least one ;-)). |
As you can see on the pictures, I kept the dough quite sticky, so it was hard to poke the holes in the dough. If you want to have a drier dough, just use less water or make 1 or 2 stretch and folds more, but be aware that it could be you end up with a less airy focaccia.
Potato Focaccia with Sage Pre-ferment
100 g white flour
50 g lukewarm water
5 g fresh yeast
1 ts sugar
Final dough
400 g white flour
100 g cooked and mashed potatoes
200 g lukewarm water
30 g olive oil
15 g salt
15 g fresh sage chopped
Brush
1 tb olive oil
1 tb water
coarse sea salt
Pre-ferment: Mix well all ingredients. Cover and let rest up to 15 hours at room temperature.
![]() Pre-ferment after 15 hours. |
![]() Fresh sage from my garden, chopped. |
![]() My new Bosch MUM 8 in action! |
![]() Final dough after kneading. |
Stretch & Fold step-by-step
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Preheat oven to 230 C.
Use your fingers to poke holes in the dough. Brush the foccacia with an water/oil emulsion. Sprinkle it with coarse sea salt, and bake it until golden about 20 minutes.
![]() Focaccia before baking. |
![]() Focaccia after baking. |































Unfortunately, I was not able to participate to this month's event, sorry! I had too much to do...
Cheers,
Rosa
@rosa