Tuesday, 29 January 2013


Now that I've got a beautiful Kenwood KMix ( it was in my wishlist for Father Christmas...)I make focaccias and cakes all the time. This is a nice and soft one, you should try. Perfect for your aperitif or for the afternoon snack for the kids.

Ingredients for a 32*40 baking tray (enough for 3/4 people)

250 g strong white bread flour
250 grams plain flour 
150 g potatoes
1 sachet dried yeast (7 gr) or 2 teaspoons dried yeast
2 teaspoons sugar

10 gr salt
250 mls water 
4t ablespoon extra virgin olive oil + a couple of spoons for drizzling on the top
10 cherry-tomatoes

Cook the potatoes in boiling water until tender. Then peel them and crush them using a fork.

Pour half of the water in a bowl with the yeast and the sugar and stir to dissolve, then leave to rest in a warm place for ten minutes. Pour the other half of the water in a second bowl with the salt and stir to dissolve.

Sift the flour into a large bowl, make a well in the centre and pour in the water with the yeast and that with the salt. Add also the olive oil and the potatoes .

Mix to form a soft and slightly sticky dough. Add some water or some flour if you need it, until you have achieved the correct consistency.
Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.

When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for 2-3 hours.

In the meantime wash the tomatoes and cut them in halves.

Now turn on the oven to 200 degrees and cut a piece of baking paper the size of the tray.

When the dough has doubled in size, remove the towel and punch the dough down. Remove from the bowl and knead again until smooth. Roll down the dough onto the baking paper, then put it on the tray. Adjust the shape with your fingers.

Put the tomatoes on the top pressing gently, sprinkle some oregano, and drizzle with olive oil.

Wait another half hour, then put your focaccia in the oven and cook for about 20 minutes.


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