Leftover Potato Focaccia Bread
Transform your leftover mashed potatoes into this beautifully fluffy focaccia style bread topped with rosemary and olive oil, or whatever you have that needs using up.
Suroviny
350 g mashed potatoes
100 g water
1.5 tsp instant dried yeast
160 ml extra virgin olive oil
100 ml milk
400 g strong white bread flour
1 Tbsp sea salt
To finish
4 sprigs fresh rosemary, leaves only
coarse sea salt, as needed
extra virgin olive oil, as needed
Pokyny
KROK 1/2
Grease a large mixing bowl with oil.
Grease a roasting tin.
Fit the Dough Tool.
Add mashed potatoes, olive oil, water, milk, yeast, flour and salt into the Appliance bowl.
Mix until combined for 30 seconds on speed Min.
Mix until dough forms for 9 minutes on speed 1.
Tip: Or use the Dough Kneading preset if applicable.
Transfer the dough to the oiled bowl.
Cover with a damp tea towel.
Prove for 2 hours.
Then transfer the dough into the tin and stretch out.
Cover with a tea towel.
Prove for 1 hour.
KROK 2/2
Preheat the oven to 180ºC.
Drizzle the dough with olive oil.
Make indents on the focaccia with your fingertips.
Then add rosemary sprigs on top.
Drizzle with a little more olive oil and sprinkle with sea salt.
Bake for 40 minutes at 180ºC.
To serve
Serve warm
Substitutions
Fresh rosemary can be replaced with sliced red onion.
Try slicing the focaccia in half to make an epic gourmet sandwich with all your favourite fillings.
Leftover Potato Focaccia Bread
Transform your leftover mashed potatoes into this beautifully fluffy focaccia style bread topped with rosemary and olive oil, or whatever you have that needs using up.
Suroviny
350 g mashed potatoes
100 g water
1.5 tsp instant dried yeast
160 ml extra virgin olive oil
100 ml milk
400 g strong white bread flour
1 Tbsp sea salt
To finish
4 sprigs fresh rosemary, leaves only
coarse sea salt, as needed
extra virgin olive oil, as needed
Pokyny
KROK 1/2
Grease a large mixing bowl with oil.
Grease a roasting tin.
Fit the Dough Tool.
Add mashed potatoes, olive oil, water, milk, yeast, flour and salt into the Appliance bowl.
Mix until combined for 30 seconds on speed Min.
Mix until dough forms for 9 minutes on speed 1.
Tip: Or use the Dough Kneading preset if applicable.
Transfer the dough to the oiled bowl.
Cover with a damp tea towel.
Prove for 2 hours.
Then transfer the dough into the tin and stretch out.
Cover with a tea towel.
Prove for 1 hour.
KROK 2/2
Preheat the oven to 180ºC.
Drizzle the dough with olive oil.
Make indents on the focaccia with your fingertips.
Then add rosemary sprigs on top.
Drizzle with a little more olive oil and sprinkle with sea salt.
Bake for 40 minutes at 180ºC.
To serve
Serve warm
Substitutions
Fresh rosemary can be replaced with sliced red onion.