- Popular foodie Ayeh Far has revealed how to make potato focaccia at home
- The young woman's easy recipe takes just over 15 hours to make but is simple
- There is no kneading required to make the focaccia - just patience, she said
By Belinda Cleary For Daily Mail Australia
Published: | Updated:
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1 View commentsA popular foodie has revealed how to make delicious potato focaccia - and the recipe is so easy you don't even need to knead the dough.
Ayeh Far, a home cook from Sydney, showed off the recipe on Instagram where it quickly went viral and has now been seen by over 300k people.
The recipe calls for flour, salt, yeast, potatoes, garlic, oil and rosemary and is very easy to follow - but takes about 15 hours in total to prepare.
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Ayeh Far, a home cook from Sydney, showed off the recipe on Instagram where it quickly went viral and has now been seen by over 300k people
The focaccia is loaded with sliced potato and coated in oil for cooking - when it comes out of the oven it is golden brown
The focaccia doesn't need to be kneaded at all but Ayeh says you must be patient and let the dough double proof or it won't work.
The total recipe takes just over 15 hours to make but that includes the time it takes to rise.
To make the bread the home cook mixes the flour and salt in a large bowl. In a separate bowl she adds the warm water, sugar and instant dry yeast.
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She then pours the water through the flour and mixes with a spatula warning it is very sticky dough.
She then drizzles it with olive oil and puts it into the fridge overnight or for ten or 12 hours.
After she puts the dough in the baking pan she covers it with a tea towel, it is time for the second rise.
The whole process takes just over 15 hours - but most of this is to allow the bread to rest properly
How can I make Ayeh's potato focaccia?
INGREDIENTS
500g all purpose flour
2 cups warm water
2 tsp instant yeast
Olive oil
1 tsp sugar
2 tsp salt
For the top:
Thinly sliced potatoes
Rosemary
Crushed garlic
Olive oil
You will also need something to top it with. Ayeh used rosemary and flakey salt.
METHOD
1- Prepare the dough
In a large bowl, add flour, salt and mix together. In a separate bowl, add warm water, sugar and instant dry yeast. Pour the yeasty water into the flour bowl and mix together with a spatula. It will be a very sticky dough. Drizzle the top lightly with olive oil, cover with a damp tea towel or cling wrap, and place in the fridge to proof overnight (approx 10-12 hours).
2- The second rise
Add 2-3 tbsp of olive oil to a non stick oven dish (you can also place baking paper in the dish too). Add a little olive oil to your hands and move the dough into the oven dish. Carefully stretch the dough into the shape of the oven dish. Cover with either a damp tea towel or plastic wrap and leave to proof again at room temperature for 2-4 hours
3- Time to bake
Preheat oven to 220°C/425°F. Using oily fingers, press into the dough to make dimples all over the top.
Add the sliced potato, garlic infused olive oil and rosemary on top.
Bake in the oven for 20-25 minutes until golden. Then remove the focaccia out of the dish straight away and let is rest for 10 minutes on a cooling rack before slicing.
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But it doesn't need kneading which makes it the perfect bread for beginners
This takes two to three hours.
Ayeh preheats her oven to 220C before creating dimples on the top of her bread before adding more oil, crushed garlic and the sliced potato and rosemary on top.
She then puts the bread in the oven and cooks it until the potato is golden brown.
And her fans were impressed - saying the bread looks 'perfect'.
Others asked if they could replace the potato with zucchini - which Ayeh said should work as long as all of the excess moisture was drawn out first.
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