Cheesy Potato Focaccia

Focaccia is surely one of the most easiest and simplest bread variety that I have ever baked. I find it very easy and convenient to make these focaccia whenever I don’t have stock of bread or idli/dosa batter for making breakfast. It is such a quick recipe that

it takes hardly 2 hours right from kneading the dough to proofing, then shaping, baking and finally the cooling down. I find it very convenient to bake this for breakfast. Me being an early riser, I don’t find it difficult to manage to get 2 hours in the morning for preparing this. In case you are not an early riser, you can choose to knead the flour at night and keep it in the the refrigerator for slow proofing and then thaw the dough in the morning and bake it.

Serve it simply with a dash of butter or with an omlette. It proves to be an ideal and healthy breakfast. You can even add few slices of cucumber and tomatoes and make a sandwich. Oh… wait did I tell you that this is made of 100 % whole wheat flour?

Ingredients:

• Whole wheat flour 200 gm
• Salt to taste
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Red chilly flakes 1 tsp
• Oregano 1 tsp
• Parsley 1 tsp
• Olive oil 1-2 tsp
• Grated cheese 1 tbsp
• Boiled potato 1
• Lukewarm water plus milk 150-160 ml

Method:

• Mix the flour, salt, sugar and yeast well.
• Add the milk-water mixture and knead into a soft, smooth and elastic by using the standard stretch and fold method for atleast 10 minutes.
• Place the dough in a nicely oiled bowl and cover the bowl with a clean cloth or a cling film.
• Keep the bowl in a warm and dry place for the dough to double in volume. I kept for around 40-45 minutes.
• Gently place the dough on a clean counter and knock out the gases. Knead the dough for another minute or so.
• Take a cake tin and oil it well. Spread the dough with your fingers onto the cake tin.
• Poke the surface with your fingers and sprinkle some chilly flakes and oregano.

• Grate the boiled potato and spread it on the top. Sprinkle some salt, more chilly flakes and parsley on top.

• Allow it to proof for another 20-25 minutes.
• Meanwhile preheat your oven at 180 degree celsius for around 10-12 minutes.
• Place the tin in the oven and bake for around 20 minutes or so. Take it out and sprinkle some cheese on the top.
• Bake at 200 degree celsius for 3-4 minutes till the cheese turns golden in colour.
• Remove from the oven and allow it to cool on a wire rack for atleast 5 minutes.
• Slice into wedges and serve warm. Enjoy… Just look at the crumb.. Isn’t it very soft and porous?