Name: Potato focaccia with black garlic butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 10-12
Ingredients: 1 tbsp dried yeast (12gm); 50 gm extra-virgin olive oil, plus extra, for drizzling; 400 gm “00” flour; 400 gm bread flour; 30 gm ground dried saltbush (see note); 250 gm mashed potato, cooled; 2 tsp fennel seeds; 2½ tbsp rosemary; 2½ tbsp saltbush leaves (see note); Black garlic butter; 50 gm peeled garlic cloves; 1 tbsp olive oil; 50 gm black (fermented) garlic cloves; 250 gm salted cultured butter, chopped, at room temperature

Potato focaccia with black garlic butter

This potato focaccia recipe is light, fluffy and comes with an incredibly moreish garlic butter.

Serves 10-12

Prep

20M

Cook

25M

Total

45M

Ingredients

1 tbsp dried yeast (12gm)

50 gm extra-virgin olive oil, plus extra, for drizzling

400 gm “00” flour

400 gm bread flour

30 gm ground dried saltbush (see note)

250 gm mashed potato, cooled

2 tsp fennel seeds

2½ tbsp rosemary

2½ tbsp saltbush leaves (see note)

Black garlic butter

50 gm peeled garlic cloves

1 tbsp olive oil

50 gm black (fermented) garlic cloves

250 gm salted cultured butter, chopped, at room temperature

Method

Combine 500ml warm water and yeast in a jug. Stand in a warm place until foamy (10 minutes), then stir in oil.

Meanwhile, place flours, dried saltbush, mashed potato and 10gm fine salt in the bowl of an electric mixer; stir to combine. Using a dough hook attachment, gradually mix in yeast mixture on low speed until combined, smooth and elastic (5-7 minutes); dough will be sticky and wet. With oiled hands, shape into a ball and place in a large, oiled bowl. Cover with a clean damp tea towel and leave to rise until doubled in size (about 1 hour).

Preheat oven to 160˚C fan-forced. For black garlic butter, place garlic and oil

on a small oven tray; roast until lightly golden and soft (30 minutes). Process roast garlic, oil and black garlic in a small food processor to a paste; cool to room temperature; press through a sieve. Place butter in the bowl of an electric mixer; whisk on high speed until light and fluffy (5 minutes). Add garlic purée, season to taste and whisk to combine. Transfer black garlic butter to an airtight container and serve at room temperature. It will keep refrigerated for up to 3 months.

Grease and line the base of a 5cm-deep, 26cm x 32cm baking tray with baking paper. Using oiled hands, knock back dough, transfer to tray and press over base. Loosely cover dough with a clean damp tea towel and leave to prove until doubled in size (about 1 hour).

Preheat oven to 240˚C fan-forced and set rack at the bottom one third of oven. Using your fingertips, gently dimple dough with your fingers, pressing to make small indents. Drizzle with more olive oil and scatter with sea salt flakes, fennel seeds, rosemary, and saltbush. Bake until golden brown, rotating tray halfway (20-25 minutes). Transfer to a wire rack; drizzle liberally with more olive oil and stand for 10 minutes. Using paper as an aide, lift focaccia onto a wire rack and cool for 10 minutes. Serve with black garlic butter.

Dried saltbush flakes areavailable at specialty food shops and online at herbies.com.au. Fresh saltbush leaves are available from specialty greengrocers. Black garlic is available from select delicatessens and supermarkets.
Note