Potato Focaccia – Craggy Range Inspiration
Ingredients
• 1 kg (8 cups) All-Purpose Flour (adjust hydration as needed)
• 750 ml (3 cups) Potato Cooking Water, divided
• 1 cup for activating the yeast
• 400 g (about 2 ½ cups) Potatoes, boiled and puréed
• 20 g (2 tbsp) Active Dry Yeast
• 20 g (1 ½ tbsp) Sugar
• 15 g (2 tsp) Salt
Toppings
• Extra virgin olive oil
• Cherry tomatoes
• Fresh garlic
• Fresh thyme
• Flaky sea salt
Instructions
1. Preparation & Yeast Activation
• Boil potatoes until soft. Reserve 750ml of the cooking water.
• The Yeast: Measure 1 cup of the clear potato water. Mix with sugar and yeast. Let it foam.
• The Puree: Blend the remaining water with the cooked potatoes until smooth.
2. Mixing & “Sourdough” Technique
• Place flour in a bowl. Add the yeast mixture, then gradually incorporate the potato puree.
• The dough will be very sticky. Add the salt last.
• Rest: Let it sit for 10 minutes.
• Folds: With cold-water dampened hands, perform a series of “stretch and folds” (pulling edges to the center) to build strength.
• Repeat: Rest for another 10 minutes and perform one final round of folds.
3. Proofing & Topping
• Divide into 3 well-oiled pans.
• Proof in a closed, cold oven or microwave for 30 minutes.
• Drizzle with olive oil, dimple with your fingertips, and add the thyme, tomatoes, garlic, and sea salt.
4. Baking (Wolf Oven Settings)
• Pre-heat your oven to 425°F.
• Use the Bake function (not convection/fan).
• Bake for 20 minutes or until the top is deeply golden and the edges are crisp.
• Transfer to a wire rack immediately.