Serves: 6 | Preparation time: 15-20 mins + 2 h to rise | Cooking time: 25 mins
Italian ‘0’ flour or plain flour: 1 k
Potatoes, with yellow flesh: 350 g
Rock salt: 20 g
Salt: 15 g
Dried yeast: 7 g or Fresh yeast: 5 g
Water: 500 ml
Extra virgin olive oil (EVOO): 40 ml
Black garlic: 3-4 cloves...
After several attempts using various recipes this is the most successful focaccia I've made, so far - I used several bits of different recipes in the end. The onion and thyme topping is optional - there are many other toppings you could use or simply sprinkle with olive oil and coarse sea salt...
Serves: 6 | Preparation time: 30 mins + 2 h to rise | Cooking time: 25-30 mins
Italian 00 white flour: 300 g
Durum-wheat semolina flour: 200 g
Water: 300 ml
Cherry tomatoes: 300 g or whole pitted olives, green or black: 100 g
Potatoes, small sized: 2
Dried yeast: 30 g
Salt: 15 g
Sugar: 6 g...
I mentioned in the recent thread on herb flatbreads that I have been trying (and consistently failing) to replicate the focaccia that I used to buy from Fratelli Camisa in London 35 years ago. Having experimented recently with sloppy wet doughs, and having also seen Paul Hollywood's recipe for...