Potato Mini Focaccia
Potato mini focaccia are soft, fluffy and lightly golden. Made with mashed potatoes in the dough, they have a delicate texture and mild flavour, perfect as a snack, side or sandwich base.
Ingredients
- 300 g potatoes
- 300 g all-purpose flour
- 120 ml milk
- 25 ml extra virgin olive oil
- 7 g dry yeast
- 5 g sugar
- 5 g salt
- Extra olive oil for brushing
How to Make It
- Boil potatoes until tender
- Drain and mash while warm
- Dissolve yeast and sugar in lukewarm milk
- Place flour in a bowl
- Add mashed potatoes
- Pour in yeast mixture
- Add olive oil and salt
- Mix until a soft dough forms
- Knead until smooth
- Cover and let rise until doubled
- Divide dough into small portions
- Shape into small discs
- Place on baking tray
- Brush with olive oil
- Let rest for 15 minutes
- Bake at 200°C for about 12 to 15 minutes
- Cook until lightly golden
Tips
- Use warm mashed potatoes
- Do not add too much flour
- Brush with olive oil before baking
- Great filled with vegetables or spreads
Storage
- Keep at room temperature for up to 1 day
- Best eaten within 24 hours
- Can be frozen for up to 1 month