Potato Focaccia

Focaccia is a really nice bread to make for dinner. It goes really well alongside a bowl of soup or salad, and it's great at a buffet table as well. I made this potato focaccia for my mom's birthday - Christmas, remember? - and it was a huge hit. No wonder - it's super tasty, with caramelized shallots and fresh thyme!

I baked it the day before and re-heated it a little before serving, to crisp it up. You could even underbake it a little bit, freeze it, and then heat it in the oven before serving. But it's best freshly made - then it will have a much crispier crust.

Potato Focaccia

25 g fresh yeast
250 ml water, tepid
1 tsp salt
300 ml wholemeal spelt flour (or wholewheat)
300 ml regular white wheat flour
3 shallots
2 tbsp rapeseed oil (or olive oil)
1/2 tbsp sugar
1/2 tsp salt
3 boiled potatoes, diced
flaky sea salt
fresh thyme

Crumble the yeast into a bowl. Add the water, and stir until the yeast has dissolved. Add both flours and the salt, and knead into a smooth dough. You can do it by hand, but I used my Kitchen-Aid. Move it to a clean bowl or board, cover and let it rise for 30 minutes.

Meanwhile, cut the shallots into small dice, and fry it in half the oil along with salt and sugar. They should caramelize lightly and turn golden. Let it cool.

Knead the shallots, diced potatoes and some fresh thyme into the dough. Use as much thyme as you like - a tablespoon or so is good. Press the dough into an oven tray, or a free form rectangle. Cover and let it rise for 30 more minutes.

Drizzle with the rest of the oil, and push your fingertips all over the surface to make little dimples in the bread. Sprinkle with flaky sea salt, and more thyme. Bake at 200°C for 25 minutes.

Recipe in Swedish:
Potatisfocaccia