Description
These Einkorn Potato Focaccine, made with potatoes and all-purpose einkorn flour, are flavored with olive oil, sea salt, and sage. They look like little focaccia and are perfect for snacking.
Ingredients
Units
Scale
- 150 grams yellow or white mealy potatoes, peeled (I used a russet potato)
- 400 grams all-purpose einkorn flour
- 6 grams (1 tsp) of fine sea salt
- 6 grams (1 1/2 tsp) instant yeast
- 40 grams (3 Tbsp.) extra virgin olive oil
- 200–225 grams (200 ml) Lukewarm water
- 1 Tbsp. 7-8 fresh sage leaves, to chop, more if desired
- Coarse sea salt, to taste
Instructions
- Boil the potatoes in salted or unsalted water. (I used salted water and it didn’t make the bread too salty. In fact, I thought it helped.)
- While the potatoes are boiling, chop the sage leaves with a knife or scissors.
- Once the potatoes are soft, remove from the heat, drain (reserving the water) and let them cool, slightly.
- Weigh/measure the potato water in a separate container. Mash the lukewarm potatoes with a potato masher, and mix with the reserved water. Creating a puree makes it easier to incorporate the potato into the dough. (I had about 85 grams of potato water so I mixed all of it with the mashed potato)
- In a large bowl, stir together the flour, salt, yeast, and freshly chopped sage.
- Add the potato puree to the flour mixture and mix with a wooden spoon until thoroughly incorporated.
- Pour in the olive oil and begin kneading with your hands. Add the rest of the water and knead well for 10 minutes until you get a soft and moist dough that will be a bit sticky. I added an additional 140 grams of water. (Although einkorn typically doesn’t absorb water like regular flour, the dough for these Focaccine seem to need the extra hydration.)
- Cover the bowl with plastic wrap, kitchen towel or bees wrap and let it rise for at least 2 hours in a warm and dry place. (My dough was ready after an hour. Although I reduced the amount of yeast, I could’ve reduced it to 1 tsp instead of 1 ½ tsp.)
- When the dough is doubled, place it on a lightly-floured work surface. Divide into 10 or more pieces.
- Roll each piece into a ball, then flatten using your fingers. Stretch it out by dimpling it and using extra olive roll. Using the tip of your fingers helps to create the characteristic dimples that allow the olive oil to collect in little puddles.
- Place the focaccine on a parchment-lined baking tray and let them rest for another 30 minutes. After the final proof, add more olive oil and dimple again using your fingers. (I used 2 baking sheets – placing 6 focaccine on one sheet and 4 on the other.)
- Bake at 180 ° C (160 C fan) (350 F) for about 20-25 minutes, depending on your oven. Rotate partway through the bake cycle for even baking.
- Remove from the oven and drizzle with additional olive oil and sea salt or dip a piece in olive oil infused with herbs.
Notes
Storing the focaccine – These Potato Focaccine are best eaten on the day they are made, but you can store them in a paper bag for a day. They also taste good toasted.
- Prep Time: 3 hours
- Cook Time: 25 mins
- Category: Focaccine
- Cuisine: Italian