About this recipe:For a truly Italian focaccia dough follow this recipe. You'll find a secret or two that makes all the difference. Top as you like, or just with good quality extra virgin olive oil, cherry tomatoes and oregano for a vegan-friendly option.
600g bread flour
100g durum wheat semolina flour (superfine 00 grade flour)
4 tablespoons extra virgin olive oil
7g dried active yeast
400ml warm water, divided
1 teaspoon sugar
2 scant teaspoons salt
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Cook the potatoes for 30 minutes in salted boiling water or until easily pricked with a fork. Drain and cool slightly, then peel and transfer into a large bowl while still warm; mash with a fork.
Add bread flour and semolina flour to the mashed potatoes, breaking up any lumps of potato with your fingertips as you work.
Dissolve the yeast with 200ml warm water and 1 teaspoon sugar in a small bowl. Let stand for 5 to 7 minutes or until foamy.
Mix yeast mixture and 4 tablespoons olive oil into potato mixture using a spatula; add remaining water, as needed, to make a sticky dough.
Transfer onto a lightly floured work surface. Add the salt and knead the dough for 7 to 10 minutes or until smooth and soft, adding more flour as you work if the dough is too sticky.
Lightly grease a bowl with oil; add the dough and coat in a thin veil of oil. Cover with cling film and place in a cold oven with the light on for 2 hours.
Punch down the dough; cover and let rise for 1 hour longer.
Generously grease a large baking tray; transfer the focaccia dough onto the tray, using your hands to flatten and spread the dough so that it fills the whole tray. Cover and let rise for 30 minutes longer.
Preheat oven to 220 C / Gas 8. Add toppings of your choice or simply brush with olive oil.
Bake for 30 minutes or until cooked through and golden on top.