This recipe for Potato Foccacia uses our world-famous extra virgin olive oil, resulting in a beautiful bread that will satisfy everyone!
800g / 1.7lbs Agria potatoes
2L / 4.2pts water
2kg / 4.4lbs 00 flour
40g / 1.4oz dry yeast
40g / 1.4oz sugar
20g / 0.7oz salt
Extra Virgin Olive Oil
125g / 4.4oz (half punnet) Cherry Tomatoes cut in half
Dried Italian herbs
1.Boil the potatoes in 2 litres of water, drain the potatoes when cooked keeping the potato cooking water. Process the drained potatoes with 1 litre of reserved potato water into very soft potato puree.More like a potato smoothie!
2.Put the remaining potato water in a large bowl and when it is cooled down to about 45°C / 113°F, add the flour, sugar and yeast. Work with a spatula to incorporate together.
3.Gradually add potato puree and work into a soft dough. You may find it easier to do this directly on the kitchen bench rather than in a bowl. Make a well in the centre of flour mixture and pour a little potato puree, working the well wall into potato puree to incorporate into one. Repeat the process until all potato puree is used up. Add more flour if the mixture is too wet to work with.
4.Add salt and knead for 5-10 minutes.
5.Divide the dough into quarters. Place each quarter in a very well-oiled and salted heavy bottomed pan, cover with a clean tea towel and prove in a warm place for 1 hour or until well risen. Flip the edge over so it doesn’t stick.
6.Once proved, top with cherry tomatoes, sprinkle with Italian herbs, then drizzle with more olive oil and sprinkle of good amount of sea salt flakes.
7.Bake at 210°C / 410°F, fan forced for 20 minutes.
Drop the oven to 190°C / 375°F and cook for 15 more minutes, Flip out onto cake racks.
Serve warm with herbed butter and a selection of Olivado oils to dip in.