Peel and boil the potatoes, then mash with a fork. Put the flour in a bowl and create a well in the middle. Fill the well with the warm water, yeast, sugar, oil and potato. Lightly mix the ingredients in the well and dust with a little flour from the edge. Sprinkle the salt around the edge of the bowl. Leave the dough to rise for 15 minutes in the X BO (40 degrees/40 % humidity). Meanwhile, wash and dice the mushrooms, then fry in a little oil. Lightly grease a baking tin. Knead the mushrooms into the dough, shape the dough to fit the baking tin and proof for another 15 minutes in the X BO. Brush the dough with oil and make slight indents in it. Heat the X BO to 160 degrees and 60 % humidity, sprinkle the focaccia with fleur de sel and bake for 25 minutes. The mushrooms can be replaced with tomatoes or olives.

Serves two

  • 80 g potatoes
  • 250 g spelt flour (type 630)
  • 100 ml warm water
  • 12 g fresh yeast
  • 1 pinch of raw cane sugar
  • 3 tbsp extra virgin olive oil
  • 5 g natural or sea salt
  • 150 g porcini mushrooms (optional: 50 g dried tomatoes in oil plus 6 cherry tomatoes or 60 g pitted olives)
  • a little olive oil for brushing, fleur de sel for garnishing

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