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Monday, July 29, 2013

Roasted potato and herb focaccia

Since we love potato bread (and S loves dill and salt), this bread immediately looked like it would be a hit. Definitely a weekend bread, as the protocol is a bit long... We had most of the ingredients, including 00 flour and salad potatoes. But I didn't have dill, so used some herbs I did have from our garden instead - thyme and chives. Think next year I will try and grow dill and coriander (I did plant coriander seeds but they didn't sprout) - they are the two we use most besides the ones I'm already growing (mint, chives, thyme, basil, parsley).

450g salad potatoes, washed (used red-skinned ones)
olive oil and sea salt flakes
1 tsp yeast
100ml low-fat yoghurt (used coconut kefir)
50g honey
175g pitted green olives (used 1 tin of black olives in brine, drained)
1 small bunch dill, chopped (used chives and thyme)
625g Italian 00 flour
2 tsp fine sea salt

Chop the potatoes into cubes, toss them with oil and a little salt, roast for 30 minutes (@ 400F) until barely cooked, then leave to cool (did this a day in advance).

In a large bowl, mix 375ml water with the yeast, kefir / yoghurt, honey, olives, herbs and cold potatoes, then mix in the flour and salt to make a sticky dough. Leave for 45 min, then knead the dough gently for 10 sec. Repeat this three more times at 45-min intervals, then line a baking tray (used roasting tin) with paper and press the dough out so it half covers it. Leave another 45 min, then stretch the dough to cover the rest of the tray. Sprinkle with salt flakes and leave for about 30 min while you heat the oven to 200C / 390F. Bake for 35-40 min, until a deep golden brown on top. Let sit for 10 min when you take it out of the oven, then lift out of the tray and off the paper and leave to cool on a rack.


I think this was a real focaccia-type dough: it was very wet. Interesting to work with - hard to knead properly - was glad it was a minimal-knead protocol. Came out lovely and soft as a result, with a nice loose, moist crumb. The kefir was definitely a good yoghurt substitute - I love the taste of it (you can't taste the coconut in the finished bread). Glad to find a good use for the last of my 00 flour - had almost exactly the right quantity. The protocol was really, really long (~5 hours not including the potato-roasting time!) - it was fairly simple but I don't think this will become a regular bread for us just because of the time. Even though it was quite delicious and I am intrigued to try it with dill / other additions instead of potatoes...
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