Buckwheat Focaccia with Potato

This focaccia is made with mashed potato in the dough, inspired by the traditional Focaccia Pugliese, which uses potato to create a soft and moist texture.

The combination of buckwheat and wheat flour gives this focaccia a real rustic flavour.

Buckwheat flour is widely used in Italian cuisine, particularly in Northern regions such as Lombardy.

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Baking tray: 27 × 20 × 5 cm| Preparation time: 20 minutes + 2½–3 hours rising time | Cooking time: 20-25 mins

• 120 g (1 cup) buckwheat flour

• 120 g (1 cup) Italian 0 flour, plain flour or all-purpose flour

• 1 medium potato

• 300 ml (1¼ cups) water, at room temperature

• 5 g (1¾ tsp) dried yeast

• 1½ tsp fine salt

• 1 tsp coarse salt

• 1 sprig fresh thyme, or 1 tsp dried thyme

• 50 ml (3 tbsp + 1 tsp) extra virgin olive oil, plus extra for the tray and drizzling

Method

1. Prepare the potato and dough
Peel and boil the potato until tender. Drain, mash until smooth and leave to cool. In a large bowl, combine the buckwheat and wheat flour with the yeast, mashed potato and dried thyme. In a separate bowl, mix the water, olive oil and fine salt.

2. Knead and let the dough rise
Gradually pour the water mixture into the flour, stirring with a wooden spoon. Transfer the dough to a lightly floured work surface and knead for about 5 minutes, until compact and slightly sticky. Place it back in the bowl, cover with a kitchen towel or cling film, leave it to rise in a warm place for 2½–3 hours, or until doubled in size.

3. Shape the focaccia
Generously oil a 27 × 20 × 5 cm baking tray. Transfer the risen dough to the tray and gently stretch it out with your fingertips, creating the characteristic dimples of focaccia.

4. Add the toppings and bake
Drizzle with olive oil and sprinkle with the coarse salt and fresh thyme. Wet your fingertips with a little water and flick a few drops over the surface. Leave to rise for another 30 minutes, then bake in a static oven at 180°C / 350°F / Gas Mark 4 for about 25–30 minutes, until golden.

5. Cool and serve
Allow the focaccia to cool slightly before slicing and serving.

 

 

 

 

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