Potato & gruyere focaccia11:14
I made this focaccia a long time ago and then was so busy making and posting sweet treats, that I almost forgot about it. This particular focaccia is very rich in taste and easy to make.
590 g plain flour
2 teaspoons salt
7 g dried yeast
400 ml warm water
60 ml oil ( preferably olive oil)
Dissolve the yeast in warm water and add the oil, mix it well before you start adding flour combined with salt. Do it in at least two batches with a wooden spoon, incorporate the flour well and beat the dough for a few seconds. Cover with cling film and set aside to rise for about 1 hour or until it doubles in size.
While the dough is resting, prepare the topping:
60 g grated Swiss Gruyere chesse (although French Compte is also great)
few spoons of olive oil
salt and paper
Boil or roast unpeeled potatoes until almost done, then peel and cut into thin, round slices when cold. Grate the cheese.
Oil a tray approximately 30 x 45 cm in size.
Preheat the oven to 230 C/ gas mark 8 and set a rack in the lowest level.
The dough is very wet and and you will have to have your palms oiled all the time for easier handling.
Turn the dough on to the tray, and then using your oiled palms turn it over so the oiled side is on the top and press the dough gently into the tray to cover the entire base. Cover with cling film and let it rise for half an hour or until appears puffy.
Now when the dough is risen and ready to go into the oven, dimple the top at regular intervals, cover neatly with sliced potato, season with salt and pepper, sprinkle with cheese and drizzle with olive oil.
Reduce the oven temperature to 220 C/gas mark 7 and bake for about 30 minutes.
Adapted from "Bake" by Nick Malgieri