KACHEN #28 (Autumn 2021) English Edition

EXPAT RECIPE
FOCACCIA
Serves 3 - 4 30 minutes + 3 hours 25 minutes
For the dough
› 300 g flour (type 00, with at least
11 g of proteins)
› 200 g semolina flour
› 150 g potatoes
› 330 ml cold water
› 13 g salt
› 5 g fresh yeast
› 3 tbsp olive oil
For the toppings
› 500 g cherry tomatoes
› 20 black olives
› Salt
› Oregano
› Basil, fresh
› Sea salt, flaky
› Olive oil
1 Boil the potatoes until soft,
then mash them into a pulp
and let cool down.
2 Mix the flours and the mashed
potato in a bowl, dissolve the
yeast in the water and add 215 ml
of water. Knead until all the flour
is absorbed.
3 Add the salt and the remaining
water bit by bit. Knead until the
dough is smooth and elastic,
then add the olive oil while still
continually kneading.
4 Oil a baking tray and place the
dough inside. Cover the top of
the dough with olive oil and let
it double in size for about 2 – 3
hours in a turned off oven
with light on.
5 Shape the focaccia as desired
then add the tomatoes, oregano,
salt and olives, pushing them
slightly into the dough.
6 Cook at the bottom of the oven at
220°C for 20 – 25 minutes or until
the crust is golden and crunchy.
Finish with a generous splash of
oil, basil, flaky sea salt and serve
immediately or, alternatively,
cooled down at a later point.
KACHEN No.28 | AUTUMN 21