This fragrant Focaccia is enriched with mashed potato in the dough, borrowing a trick from traditional Focaccia Pugliese focaccia-pugliese to add softness and moisture.
We have used wheat flour alongside the buckwheat flour, but you can make a gluten-free version by using just buckwheat flour or by substituting some other gluten-free flour.
Buckwheat is very common in Italian cuisine, especially in Northern regions such as Lombardy where it is fashioned into: pizzoccheri-buckwheat-flour-pasta
Baking tray size 27x20x5 | Preparation time: 20 mins + 2 1/2 or 3 hours leavening time | Cooking time: approx 25 mins
- Buckwheat flour: 120 g
- Italian ‘0’ flour/ Plain Flour/ All Purpose Flour 120 g
- 1 medium potato
- Water at room temperature: 300 ml
- Dried Yeast: 5 g – about a teaspoon
- 1.5 teaspoons of fine table salt
- Rock salt: 1 teaspoon
- 1 sprig of fresh thyme or 1 teaspoon of dried thyme
- 50ml Extra Virgin Olive Oil (EVOO) plus a little more to drizzle
Peel and boil the potato, drain and mash until smooth. Set aside to cool.
Mix the flours in a large bowl with the yeast, mashed potato and dried thyme.
Mix water, EVOO and fine table salt in another bowl.
Slowly pour the water-oil-salt mixture into the bigger bowl and stir with a wooden spoon. Tip the dough onto a lightly floured work surface and knead for 5 mins until the ball is compact and slightly sticky.
Place the dough back in the large bowl, cover with kitchen towel or film and leave to rise in a warm place – beside a radiator is ideal – for at least 2.5 hours or until doubled in volume.
Place the risen dough on the oiled 27x20x5 baking tray and spread it out with your fingertips, creating the dimples typical of focaccia. Sprinkle with the coarse salt, a drizzle of EVOO and the thyme from the sprig. Wet your fingertips with water and flick a few drops on top. Leave to rise for another half an hour, then bake in the static oven to 180°C / Gas 4 / 350 F about 25-30 mins.
Allow focaccia to cool before serving.