Soft focaccia, two ways

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Martadella on 30 Jan 2022 at 12:23

Dough:

Bread flour, 800g

Mashed potatoes (they had some dill in them) 200g

Water, 520g

Diastatic malt,  10g

Salt, 12 g or to taste 

Olive oil, two splashes

Toppings: 

1. Grape tomatoes, cut in half,  oregano 

2. Mashed potatoes, scooped with a teaspoon, spicy vegan sausage,  herbs (dried chive blossoms and thyme) 

I also used emulsion of water, olive oil and salt on both focaccias 

 

The crumb looks nice and soft and moist.  Must have tasted excellent.

Thank you. It was tasty and very soft. We sliced it a little bit to early, but we were hungry :)

Thanks, Benny! Potatoes in the dough did their job, super soft and delicate crumb, almost cakey,  even on the next day :)