| |
|
|
|
| |
Vegetarian
Recipes - Whole-wheat Focaccia with Potatoes Olives Recipe
|
|
|
|
|
|
| |
|
Whole-wheat Focaccia with Potatoes
Olives Recipe
Ingredients
Makes
one (12-inch/30cm) Focaccia
-
1 oz/30 g fresh yeast or 2 (1/4-oz/7-g) package
active dry yeast
-
1/2 tsp sugar
-
1 2/3 cups/300 ml warm water
-
2 1/3 cups/350 g whole-wheat flour
-
1 cup/150 g all purpose/plain flour
-
sea salt and freshly ground black pepper to taste
-
1/3 cup/50 g bran
-
1 medium potato, boiled and mashed
-
4 tbsp extra-virgin olive oil
-
5 oz/150 g black olives, pitted
Method:
-
Dissolve the
yeast and sugar in 1/2 cup (125 ml) of water then
set aside for 15 minutes, until foamy.
-
Sift both flours
and salt into a large bowl. Mix in the bran, potato,
2 tablespoons of oil, and the remaining water to
make a smooth dough.
-
Knead until
smooth and elastic. Let rise (about 1 hour) . Oil a
12~nch (3lkm) pan. Roll the dough out to fit the pan
and place in the pan.
-
Brush with the
remaining oil and dimple the surface with your
fingertips. Sprinkle with the olives and season with
salt and pepper. Let rise for 30 more minutes.
-
Preheat the oven
to 450of/ 220°C/gas 7. Bake for 15 minutes.
-
Lower the oven
temperature to 350°F/180°C/gas 4 and bake for 25
minutes. Serve hot.
|
|
|
|
|
|
|
|
|
