Cooking Instructions
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Step 1
Peel the
Potatoes (300 g)
and cut into about 1 cm cubes. Cook the potatoes cubes in salted water until soft. Allow to cool.
Step 2
For the dough, put the
Fresh Yeast (20 g)
,
Salt (15 g)
, and
Water (300 mL)
in a mixing bowl and, using a food processor or mixer, mix on the lowest setting for 6 minutes. Add the
All-Purpose Flour (500 g)
and continue mixing for 4 minutes. Next, knead the dough on the highest setting for 3 minutes until smooth and elastic. As the last step, add the cooled potato cubes and knead to a homogeneous dough.
Step 3
Allow the dough to proof for an hour in the mixing bowl until double in volume.
Step 4
Grease the baking tray with
Olive Oil (50 g)
, place the dough on it and stretch to fit the tray.
Step 5
Pull the
Fleur de Sel (5 g)
needles from their stems. Peel and chop the
Fresh Rosemary (5 sprigs)
then, using a blender, mix with the
Garlic (1/2 clove)
, rosemary needles,
Water (30 mL)
, and
Olive Oil (30 mL)
. Drizzle half the mixture over the dough. Using your fingers, make depressions in the dough to give it the typical appearance of focaccia. Drizzle over the rest of the mixture and make more deep depressions in the dough. Leave the dough to prove at room temperature for about 30 minutes.
Step 6
(Pre-)heat cooking space to 200°C with Pizza Plus
Step 7
Put the baking tray into the preheated cooking space. Bake.
Step 9
Pizza Plus 200°C for 19 Mins
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