This isn’t the most successful bread recipe I’ve ever attempted. The potato slices on top all turned into crunchy crisps and fell off as the loaf was sliced.
But I’m blogging it because it was an enormous hit with my family. I took the focaccia (above) out of the oven at 11am. I then went out to errands for a few hours. When I returned at 3pm, the entire thing was gone. Smashed. Not a single crumb left. Pete didn’t even get a taste.
So the next day, I made it again, and this time kept my eye on it until it was cooled enough to slice…
Because I’d increased the hydration of the dough, the crumb was soft and tender, and the truffle oil added a delicious flavour to it…
- 500g bakers flour
- 10g dried yeast
- 8g fine sea salt
- 360g water
- 40g extra virgin olive oil
- truffle oil, for the top of the loaf
- flaky sea salt
- 2 medium sized potatoes
1. In a large mixing bowl, whisk together the flour, yeast and salt. Add the water and olive oil, then squelch together with a clean hand, or using a stand mixer with dough hook attachment.
2. Cover the dough and allow it to sit for half an hour, then give it a quick knead. Cover again and allow to prove until doubled in size. Preheat the oven to 220C with fan.
3. Turn the dough out onto a parchment lined baking tin (I used my medium enamel pan) and spread it out into a flat rectangular shape. Drizzle over the top with truffle oil, then sprinkle over the flaky sea salt. Now push your fingers into the dough, all over, pushing through to the tin, dimpling the surface completely. This pushes the truffle oil and salt into the focaccia, allowing the flavours to incorporate.
4. Allow the dough to rise again briefly as you prepare the potatoes (don’t prep the spuds too early, or the slices will discolour). Peel the potatoes and slice them finely on a mandoline. Lay the slices over the focaccia. Drizzle a little extra oil and sprinkle over a bit more salt.
5. Bake for 15 minutes, then rotate the pan and bake for a further 10 – 15 minutes longer, until golden brown. Watch that the potatoes don’t burn – reduce the heat after rotating the pan if necessary.
The following morning, I found half of the second loaf, denuded of potato crisps, still in its bag in the kitchen. I filled it with salami, prosciutto, sundried tomatoes and English cheddar, then heated the whole thing up in the sandwich press. Perfect brunch fare!
Fig Jam and Lime Cordial 
I’ll be making this one soon.
Celia, I wish my recipes that did not work well turned out like yours…. you have no idea of the disaster I had in my hands last night…. Chicken thighs on the grill. Charred to death. most pieces not fit for human consumption, but the dogs got some treats early this morning with their breakfast…. win win situation for them, I suppose ;-)
Ooh I love the sound of this – potatoes and bread….perfect! I made your overnight sourdough last night/this morning (as usual) but left it to rise a bit too much in the banneton which I also hadn’t put enough flour into (rookie mistake). It went splat and deflated when I turned it onto the hot baking tray but I persevered and still tasted great and seemed to turn out more like a ciabatta (inadvertently)!
Looks gorgeous! About 50 years ago, friends of ours used to make a pizza with potato slices on it. They assured us it was an authentic recipe from their Italian family. Who knew?
Boys! They will eat you out of house and home. I just love the title of this bread. I think bread topped with thin slices of crispy potato is a wonderful idea xx
I think that it looks great!
Marcey
This looks fantastic. I’m sure my boys would love it and also eat it all given a chance. Oh now I dread the teenage years with three boys!
That looks so tasty Celia, no wonder it disappeared in a flash,
Ooh….truffle oil… la de lah! So what you’re really saying is that you’re just going to slice potatoes on the mandolin and cook them in the oven without the bread in future ; )
This sounds so good, despite it not being the simplest/easiest thing to make/eat.
OMG, I am craving for this now, I wanted to make focaccia but something different, thanks for your inspiration, it’s a great recipe and I am really glad that you shared it.
I love your breads, and am writing with the scent of your overnight bread cooking in the oven – though it rose over the day not the night but I am sure you understand! Did i tell you i called my sourdough mama -Godzilla?! I must have been drunk but there you are it was named!.. c
This is genius. I’ve been making just plain sourdough lately but am looking for a “whole grain” recipe. Must ponder. mmmm potatoes. Maz.
Yes! Definitely! Must do Celia! I have a potato loving hubby!
mmmm crispy potatoes and soft fresh bread – sounds like the ultimate comfort food
I know some more boys that would scoff that too! :)
Perfect for those meals when I can’t decide whether to have it with potatoes or bread. Just have both.
Celia, I can’t believe how much your young men eat :) That would last a week in our house.
I used to enjoy crisp sandwiches as a child but I hadn’t considered baking them onto the top of bread. No wonder your boys loved it!
Potato and bread – such a perfect combination. I didn’t enjoy my schooldays but what I do remember with pleasure is potato crisps sandwiched between white bread slices at lunchtime – like a warm hug in my mouth!
What a brilliant idea – my Pete would love this!
Have a beautiful weekend Celia. Love from a sunny SA.
:-) Mandy xo
We always love potato on pizza with rosemary, simple with a dash of olive oil on top as it is served. Wonderful potatoes in Tasmania.
You are always inspiring me to get on with bread making. I did have success this weekend with Ciabatta. Celia I have so much happening here that I do not blog, I am loving the simplicity of Instagram and managing my two Facebook pages. Our best to you Roz & John ps John reads your blog religiously but he won’t ever attempt to take over from me in the kitchen.
Hi Celia, hope you are doing o.k. Don’t blame your boys for demolishing this, it looks delicious. When we were kids mum use to make huge quantities of steamed pork mince buns, it would take the day as she would make so many and use her enormous steamer. Even with so many they didn’t last too many days, it’s crazy how much we use to eat (and still do!). Lucky boys :) x
Wow Celia, it looks so good it’s making my mouth water. Such a great idea
Hi Celia, such a wonderful recipe.Focaccia itself is so delicious and I am sure adding potatoes surely must have taken the taste a notch higher.
Hi Celia, thanks for the recipe. Made it this morning (with rosemary on top rather than potatoes) and it looks great. Just waiting for it to cool so I can taste!
Nicola
Great recipe, love…