Potato and spring onion focaccia bread

Focaccia bread is a long time favourite. These days, I don't eat it that often but when I saw this recipe for a potato focaccia in an Annabel Langbein cookbook I just knew I had to try it.


For some added flavour, I added some sliced spring onions to the dough. This gave the bread a lovely subtle onion flavour without being overbearing. This bread can be made using a machine with a dough hook attachment otherwise with a little more elbow grease, it can be kneaded by hand.


Like most breads baked at home, I enjoyed the scent permeating through the house as it baked and couldn't wait to take it out of the oven. It only takes a short 20 minutes to bake and is ready once it sounds hollow when tapped.

The recipe here makes 2 loaves. What I really liked about this focaccia was the fact that it was quite a thin version of this bread. I don't much enjoy the think doughy commercial focaccia breads as they are just too heavy for me. Saying that, the bread can still be sliced in half horizontally for making sandwhiches.


This bread was so tasty straight out of the oven that it didn't need anything added to it. Mr Shady Pine and I got through half a loaf before we even realised.

Do yourself a favour and try making this bread....you won't regret it....it is that good!

Potato and spring onion focaccia bread
Adapted from The Best of Annabel Langbein, Great Food or Busy Lives

Makes 2 loaves

Ingredients:

1 ½ cups warm water
1 ½ tsp dry yeast
1 cup cooked mashed potato
¼ cup olive oil
3 spring onions, sliced (green part only)
2 tsp salt
4 ½ cups white bread flour

1. In a large mixing bowl, add the warm water and dry yeast. Stand for 2 minutes.
2. Mix mashed potato and olive oil into the yeast mixture. Stir in flour, spring onion and salt.
3. Mix using a machine dough hook for 3-4 minutes or knead by hand on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in an oiled bowl and cover with plastic wrap. Allow to stand in a warm place for 1 hour until doubled in size.
5. Grease 2 baking trays (approx 20x30cm) with olive oil.
6. Turn out the dough onto a floured surface and divide into 2 balls.
7. Place each ball of dough onto a baking tray and spread the dough out using your fingers. Indent the top of the dough with your fingertips. Allow to rest for 30 minutes.
8. Preheat the oven to 220C. Bake the focaccia for 20 minutes until golden and the loaves sound hollow when tapped. Allow to cool for a few minutes before serving.