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Garlic Mashed Potato Focaccia

That day I was making bergedil (fried potato patty) and had an extra portion of mashed potatoes. Added a tbsp of butter for extra creaminess and my all-time favorite mashed garlic, fresh thyme and spring onion.

Instead of making one big tray, I made these smaller ones, so there will be more crispy edges.

Ingredients

Dough

  • 250g bread flour
  • 180g water
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/4 tsp yeast
  • 60g poolish starter*
  • 1 tbsp oil + extra for brushing

* mix 30g water and 30g bread flour with a pinch of instant yeast. Cover and rest for 4 hours or overnight in fridge.

  1. Potato filling (mix together):
  2. 1 medium-sized potato, boiled and mashed
  3. 1 tbsp butter
  4. 1 tbsp roasted garlic, mashed
  5. 1 sprig of fresh thyme
  6. 1 tbsp of chopped spring onion
  7. Salt to taste
  8. Shredded cheddar cheese (toppings)
  9. Grated parmesan cheese (toppings)

Method

  1. Mix flour, water, salt together and rest for an hour.
  2. Combine remaining ingredients, mix well and cover the dough to rest for 15 minutes.
  3. Wet your hands, stretch and fold the dough. Cover and rest the dough for another 15 to 20 mins. Repeat 3 to 4 times.
  4. Turn out the dough on a well-floured table top. Divide into 6 portions.
  5. Dust your hands and carefully pinch the edge of each dough towards the centre. Flip it over and round the dough. Place on a well-greased baking tray. Cover and proof the dough for about 40 mins.
  6. Grease your fingers and make indentation in the middle of each dough. Add in the mashed potato filling and top with shredded cheese. Sprinkle the side with Parmesan cheese.
  7. Bake in preheated oven 220C for about 12 mins till golden brown.

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