Mean Chef's Focaccia Di Patate Alla Genovese
Discover the irresistible charm of *Mean Chef’s Focaccia di Patate alla Genovese*, a traditional Italian bread recipe elevated with creamy mashed potatoes for a luxuriously soft, pillowy texture. Perfectly golden on the outside with a tender, flavorful crumb, this focaccia is generously drizzled with fragrant extra virgin olive oil and sprinkled with sea salt flakes for a deliciously rustic finish. Optional sprigs of fresh rosemary add an aromatic flair, making it an ideal accompaniment to soups, salads, or as an indulgent appetizer. With just a few simple ingredients and a bit of patience for the dough's double rise, you can bring the taste of Genoa to your home kitchen with this authentic Italian favorite. Perfect for bread enthusiasts seeking a unique twist, this focaccia is sure to impress at any gathering.
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Ingredients
- 500 grams All-purpose flour
- 250 grams Potatoes (boiled and mashed, cooled)
- 275 milliliters Warm water
- 50 milliliters Olive oil
- 10 grams Active dry yeast
- 10 grams Salt
- 5 grams Sugar
- 30 milliliters Extra virgin olive oil (for topping)
- 5 grams Sea salt flakes (for topping)
- 1 sprig Fresh rosemary (optional, for topping)
Directions
Step 1
In a large mixing bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
Step 2
Add the mashed potatoes, olive oil, and salt to the yeast mixture. Stir to combine.
Step 3
Gradually add the flour, 100 grams at a time, mixing after each addition until a soft dough forms.
Step 4
Turn out the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Step 6
Preheat your oven to 220°C (430°F) and lightly grease a baking sheet or round pizza pan with olive oil.
Step 7
Once the dough has risen, punch it down and transfer it to the prepared pan. Gently stretch it to fit the pan, ensuring it is evenly spread.
Step 8
Cover the dough again and let it rise for another 20-30 minutes.
Step 9
Using your fingers, press dimples into the risen dough. Drizzle extra virgin olive oil over the top, sprinkle with sea salt flakes, and optionally add fresh rosemary leaves.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Step 11
Remove from the oven and allow to cool slightly on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1137.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2769.7 |
| Total Fat 82.9g | 0% |
| Saturated Fat 12.4g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 0mg | 0% |
| Sodium 5913.2mg | 0% |
| Total Carbohydrate 440.8g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 8.1g | |
| Protein 60.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 97.6mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 1687.0mg | 0% |
Source of Calories