From the kitchen
Potato Milk Focaccia
A pillowy, olive oil-rich focaccia hydrated with potato milk for a genuinely soft, tender crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 1/2 cups Bread Flour
- 2 1/4 tsp Active Dry Yeast
- 1 tsp Sugar
- 1 1/4 cups Warm Potato Milk (110°F)
- 1/3 cup Olive Oil, divided
- 2 tsp Salt
- Flaky Salt and Rosemary, to top
Method
- Combine the yeast, sugar, and warm potato milk; let sit until foamy, about 5 minutes.
- Add the flour, half the olive oil, and salt, and mix until a shaggy, sticky dough forms. Knead 8 minutes.
- Cover and let rise until doubled, about 1.5 hours.
- Press into an oiled baking sheet, dimple with your fingers, drizzle with remaining olive oil, and top with flaky salt and rosemary.
- Proof 30 minutes, then bake at 425°F for 20 to 25 minutes until deeply golden.
Kitchen note
Potato milk's starch content is part of why potato-enriched breads have a reputation for staying soft longer than a plain water dough, worth noting if you plan to keep this a day or two.
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