Nothing’s better than a crunchy, warm focaccia coming straight out of the oven… except for a focaccia garnished with potato slices, that is!
When you want to top your focaccia or pizza with some vegetables, you have two options: you can either add the vegetables raw, or else quickly blanch them in boiling water. Neither of the two methods is really more effective than the other: it’s just a matter of taste. We personally suggest you to not blanch the potatoes, but to add them raw.
And if you’re wondering what is black garlic, how can garlic be black at all, and what it will taste like, head over to our article: What is Black Garlic and Where Can You Buy It?
Serves: 6 | Preparation time: 15-20 mins + 2 h to rise | Cooking time: 25 mins
- Italian ‘0’ flour or plain flour: 1 k
- Potatoes, with yellow flesh: 350 g
- Rock salt: 20 g
- Salt: 15 g
- Dried yeast: 7 g or Fresh yeast: 5 g
- Water: 500 ml
- Extra virgin olive oil (EVOO): 40 ml
- Black garlic: 3-4 cloves
- Thyme or rosemary, fresh: 1-2 sprigs
Put 250g of flour in a bowl and add the salt and the yeast. Add 2 tablespoons of oil and 200 ml of water. Start kneading the dough.
Tip: It’s extremely important to use water which is not too cold or too hot, but just lukewarm; otherwise, the yeast will be killed and the dough won’t rise.
Whilst kneading the dough energically for about 10 minutes, gradually add to it the rest of the flour and the water. Keep in mind that the dough for the focaccia must remain quite elastic and sticky. Put the dough in a bowl and cover it with a clean kitchen cloth, slightly damp. Leave the dough to rise for at least 2 hours.
Pre-heat the oven to 180°C.
Place the dough on an oiled baking tray and use your fingers to spread it out in a thin layer, filling the whole tray.
Tip: When you’re making focaccia, it’s better to stretch out the dough by using your fingers instead of a rolling pin! Whilst the rolling pin would give your focaccia a smooth but ultimately dry surface, using your fingers will create an uneven texture that will better retain moisture and olive oil.
Use a kitchen brush to spread the remaining oil on top of your focaccia. Start to bake the focaccia for 5 minutes at 180°C.
Whilst the focaccia is in the oven, cut the potatoes into slices approximately 5 mm thick. You will notice that the texture of black garlic is completely different than the one of normal, unfermented garlic; use a butter knife to spread the black garlic on top of the potatoes.
Garnish your focaccia with the potato slices and sprinkle on top some thyme leaves and a drizzle of olive oil.
Put the focaccia back in the oven and bake it for 10-15 minutes at 200°C. Spread some rock salt on top before serving your focaccia.