This is my go to recipe for flat breads. Because the strength of flour and the size of potato varies, ingredients are approximate. Sometimes I'll add 5 g each of dark rye and whole wheat flour for extra depth of flavor.
- 15 oz bread or 00 flour
- 4 oz light beer (or sub beer for water)
- 2 oz water
- 1 oz milk
- 4 oz mother or 2 tsp instant yeast
- 1 small potato, baked, skinned and grated
- 1 tbsp honey or sugar
- 2 tsp salt
- 3-4 tbsp good olive oil
- 1/4 olive oil
- 3 tbsp water
- sea salt
Put mother (or 3/4 tsp yeast), beer, water, sugar (or honey) and 5 oz of the bread flour in the bottom of a stand mixer bowl. (If using yeast add the oil at this point) Mix with a plastic or wooden spoon til it's a wet batter. Scrape down the sides and sprinkle with the remaining flour (and remaining yeast) and grated potato. If mixing by hand, sprinkle salt over the top of the flour. Cover and let rest minimum 4 hours or 12 maximum.
After 4 hours the mixture should be bubbly and cracked in places. Turn mixer on low. The dough should be a bit dry. Drizzle in olive oil til dough comes together. Stop mixer, cover and let rest for 1 hour.
After 1 hour add salt. At this point you may add additional ingredients like chopped olives, cheese, chopped procuitto, etc.. Mix on low for a minute then turn to medium and mix for 10 minutes til dough is soft and supple. Scrape into a well oiled bowl, spray the top and cover for 3 hours or til doubled.
Prep the baking pan: spread olive oil on the surface of a parchment lined pan.
After 3 hours, punch dough down (grab edges and fold towards the center), flip over dough into the baking pan so the dough on the bottom of the bowl is now on facing the top. With oiled fingers spread the dough across the pan. If you like a thin flat bread spread it out far, if you like it thicker leave it at least 1" high. Let rise for 4 hours.
After 4 hours add any toppings you like on top or leave it plain. Take your fingers and make holes over the top. Pour 1/4 c olive oil and water in a bowl. Mix furiously with a fork til homogenous. Pour over the top of the focaccia so it fills all the indentations.
Bake 400 for 10-15 minutes then lower heat to 375 and bake for 25-30 minutes til browned.