Foccacia

There’s something so comforting about the smell of freshly baked focaccia, golden on top and pillowy inside. This version, inspired by Julia Busuttil Nishimura’s A Year of Simple Family Food, uses potato in the dough for extra softness and flavour. It’s the kind of bread that feels rustic and homemade yet looks impressive on the table, and the best part is how adaptable it is — you can top it with whatever you have on hand, from herbs and sea salt to tomatoes, onions or even last night’s roasted vegetables.

Ingredients

• 150g potato (peeled, cut into chunks)

• Salt, for the boiling water

• 300 g tipo 00 flour

• 200 g semolina

• 10 g (2 tsp) fine sea salt

• 7 g (1 packet, or 2¼ tsp) instant yeast

• 2 Tbsp extra-virgin olive oil

• 350 ml warm water

• Plus extra olive oil, herbs, and toppings such as cherry tomatoes, onion, rosemary, coarse salt, etc.

Method

1. Cook the potato
   Place the potato chunks into a saucepan of salted boiling water. Cook for 10–15 minutes, or until the potato is soft and cooked through.
   Drain well, then press through a ricer or mash until smooth (no lumps), set aside.

2. Make the dough
   In the bowl of a stand mixer fitted with a dough hook, combine the flours, yeast and salt then add the mashed potato followed by the warm water in a steady stream.
   Mix on medium-high speed for 10-12 minutes, until the dough is elastic and not sticky. Alternatively you can mix all ingredients and turn out onto a floured board and knead until smooth.

3. First rise
   Remove the dough, shape into a ball, place in a lightly oiled bowl, cover, and let it rise until doubled in size (about 1 – 1½ hours, depending on temperature).

4. Shape and second rise
   Turn the dough out onto an oiled baking sheet or tray. Gently stretch or press it into a 30 × 40 cm (or roughly that) rectangle or shape (depending on your tray).
   Drizzle with olive oil, then press your fingers into the surface to create dimples, cover and let it rest and rise again for about 30–45 minutes. Once risen again and bubbly looking place any selection of toppings you wish (e.g. cherry tomatoes, artichokes, zucchini or even just thinly sliced onion, sprigs of rosemary, sea salt).
   

5. Bake
   Preheat the oven to about 220 °C (425 °F). Bake the focaccia for 30 minutes, or until golden-brown and cooked through.
   Once out of the oven, drizzle with more olive oil and scatter finishing sea salt or herbs.

6. Serve
   Let cool slightly (or serve warm). Best eaten on the day it is made but does reheat days after very well.