Focaccia potato with onions

[Dough:]

Focaccia potato with onions

Category: Yeast bread

Kitchen: italian

Ingredients
Dough:
Wheat flour	500 g
Potato flakes	75 g
Boiled potatoes	1 PC. 60 g
Potato broth (you can use vegetable broth)	350 ml
Salt	1.3 tsp
Brown sugar	2 tbsp. l.
Vegetable oil (I used my aromatic oil homemade)	3 tbsp. l.
Yeast	1.7 tsp
Italian (Provencal) herbs, dried garlic	taste
Sprinkling dressing:
Bulb onions	1 large
Grated hard cheese	1/2 cup
Salt	taste
Brown sugar	1 tsp

Cooking method

• The dough can be made entirely on potato flakes or on boiled potatoes - I just have one boiled potato left, which I added to the dough.
• Sprinkling dressing:
• Cut the onion into half rings no more than 0.5 mm thick.
• Pour a little vegetable oil into the pan and stew (tame) the onion, add salt to taste for taste and 1 tsp. Sahara.
• Cool the finished onion.
• Grate hard cheese on a fine grater. It is better to use a melted cream cheese like Lambert.
• Dough:
• Put all the products for the dough into the bread maker in the Dough mode and bring to readiness. The dough should be very soft, much softer than a regular bun.
• Put the dough on the table, sprinkle with a little flour and knead.
• We spread the finished dough on a baking sheet and form a cake of any shape from it, I made a rectangle in the entire baking sheet.
• When molding, stretch the dough gradually with palms from the middle to the edges, to a thickness of about 1-1.5 cm, no more.
• We put the dough for proofing in the oven at 30 * C, until the dough increases in volume by 2-2.5 times.
• Turn on the oven at 190 * C and bake the focaccia until tender.
• 5-7 minutes before the end of baking, sprinkle the focaccia on top first with onions, on top with cheese and bring it to readiness so that the cheese melts and bakes.
• 

Note

Focaccia - traditional Italian flat bread made from round yeast dough. Often it is baked, sprinkled with olive oil on top, and sprinkled with herbs (rosemary, thyme, sage), chopped olives or sun-dried tomatoes, cheese.

For some reason, focaccia is eaten faster than regular bread. In general, by the evening there was nothing left.

Summary: focaccia at home is harmful to bake, the eatability is high!

Of all the tortillas I've baked, potato focaccia is the tastiest.
Now at home, when it comes to flatbread, they ask to cook only it.
This is how I get it:



I define readiness simply by sight (although this may not be professional). It bakes very quickly and is eaten too.

[barbariscka]

barbariscka, nice to hear

A little advice, if I may

Sprinkle the grated focaccia on top soft cheese. Hard cheese like Parmesan is still dry and does not give such a taste and effect.
Use a cream cheese like Lambert.

In my photo, just such a cheese on top.

If you use onions, then only simmer them until soft, without overdrying.

Good luck and delicious bread

[Admin,]

Admin, thank you very much . I will definitely try with soft cheese. But to be honest, it tastes good even without the cheese. A very good dough. I even thought, couldn’t I cook something else from this dough?

But you try it all the same with onions, cheese, garlic - change your mind right away

Yes, you can cook anything you want from such a dough.
I focus on bread - if the dough is tasty and light in bread, then it will be tasty in pies too.

[Admin]

Admin
Yesterday I baked potato focaccia, even before I saw your recipe, and I arbitrarily decided to sprinkle it with grated cheese, I had a Swiss one.It was something! (y) It's a pity, there is nothing to photograph, in the morning it was no worse than freshly baked and could not be compared with the store cakes from Lenta (Pizzelino is something similar in appearance, but in taste)

Admin, thanks for the recipe and for the first time I tried what focaccia is, it turns out I really love it
I thought there would be something similar to pizza, but this is something much tastier, and the dough, and some sort of Italian flavor !!!

Made small changes to the recipe, for those products that were at home: fresh yeast 6g (thermonuclear just), whey broth, 50% for cel grain, 2 tbsp. l oatmeal, the potato was 1pc, there were no potato flakes at all, therefore I very much controlled the bun
It turned out just super tasty, this is a third of the portion of the dough, the rest is in the refrigerator to bake every day!

Rommie! It is something! The oven is probably much better, but ... before I had time to pull it out, exactly half remained ... when the azrese cooled down, all the airiness appeared ... and the taste, and the smell ... they already ask for more

Masha, congratulations

I present to your company hungry for a fresh pie !!! Did the little one get it?

To health

Mas poked his finger at her and asked: "Take this, this one ....", pulled off his porch and smashed it clean ...

Tell me, please .. if I take only boiled potatoes, then it's about 130g. turns out?
And if we add garlic, then where? into dough or filling?

You can take 130 grams of boiled potatoes, but in any case, follow the kolobok rule.

Garlic is best used dry and for sprinkling on top. Combine it with grated cheese and sprinkle over the onion.

Success

Focaccia is simply amazing !! Thank you very much!
only there was no garlic and decided to add dried onions .. I liked Pts!

I am grateful to Romochka for focaccia with onions, lately I have not been able to bake breads at all and everything else, too, and yesterday I decided to make this focaccia - if again a bummer, then I decided to stop transferring products to a certain amount of time , and then it turned out soooo focaccia that I could not drag my family by the ears, and she herself kissed herself for the night, so tall, fluffy and soft. So I am again in our friendly ranks. Thank you Admin very much

[nut]

nut, how nice it is to hear from all of you that everything is working out for you, everything is delicious, everyone is full !!!!!
Bake and eat for health

Admin, baked strictly according to your recipe, measured on electronic scales. The bun was thin, it took about 4 tablespoons of flour into it when kneading. it seemed to me that the dough rose a little, some kind of heavy. please tell me why this could happen? everyone liked the focaccia very much, they ask for more, but for some reason I was a little upset, although it was very, very tasty, but too heavy ... and your photos are so splendid ...

[Elya_96]

Admin, baked strictly according to your recipe, measured on electronic scales. The bun was liquid, it took about 4 tablespoons of flour into it when kneading. it seemed to me that the dough rose a little, some kind of heavy. please tell me why this could happen? everyone liked the focaccia very much, they ask for more, but for some reason I was a little upset, although it was very, very tasty, but too heavy ... and your photos are so splendid ...

Elya_96 , you never need to bake strictly according to the recipe! because we have different products and different mixing and baking conditions.
The most important guideline is the description of the structure of the dough, kolobok! It is under this benchmark that you need to strive and select the amount of products, and more / less flour will be spent on this - the second thing!

I have a test characteristic in my recipe "The dough should be very soft, much softer than a regular bun. "

The dough is soft but not runny. The dough cannot rise high, since it is laid out in a layer (and not in a high bucket).

Quote: We spread the finished dough on a baking sheet and form a cake of any shape from it, I made a rectangle in the entire baking sheet.
When molding, stretch the dough gradually with palms from the middle to the edges, to a thickness of about 1-1.5 cm, no more.
We put the dough for proofing in the oven at 30 * C, until the dough increases in volume by 2-2.5 times.

That is, the dough will increase to about 2.5-4 cm in height, this is normal!
Increase the proving time, take your time, let it ferment well. Someone will have it quickly, or maybe it will take time.
Yeast dough has its own rules of the game and laws, it is alive and does not work strictly according to the program

If you like the focaccia to your taste - do it again and do not be afraid of anything, learn to understand the dough with experience

Good luck and show your next bread, do not hesitate

Admin, mine today require another cake. I'll do it in the evening. Thank you so much for your advice !!! I admire your experience and work on the site !!! But I do it strictly according to the recipe, because according to your recipes and the rule of the bun, the bread is very good! I will try to increase the proofing time and probably learn how to insert photos to show what happened. thanks for the support!!!

I've been baking potato focaccia for a long time already (I took the recipe on some Italian website), for some reason we love this bread more in the summer, we love it in this version (forgive the old photo)

[Tanyulya]

Tanyulya, how lovely! Such a bright and beautiful photograph, and very appetizing

Thank you very much for the pleasure

[Admin]

AdminThanks for the recipe !!
Gorgeous bread for a kebab!
The focacia flew away long before the meat.
While here and there ... they were kindling, stringing ... so the people were quick
I smuggled a flat cake with a sauce for a kebab .. well, like a snack under the first glass ...

The dough was made by mixing wheat flour with 130 grams of rye flour.
In a mortar I rubbed Provencal herbs with garlic and olive oil,
missed the surface of the cake.
And at the end I fell asleep onions and cheese ... wonderful smell and taste.

Thanks a lot for the recipe!
It turned out very tasty!

[Admin]

I have been making such a cake for a long time, but without potatoes. Today I will definitely try to add.
Here I have "logged" the process itself
Old kefir, whey or just water (it still turns out delicious!) + Olive oil, salt, sugar ...



Remaining until the end "Italian" - the cake is Italian - I add just such Italian flour





Knead



I get a bun



I put it on a baking sheet, shape it



Rub the garlic with salt and olive oil



I grease the cake, making such indentations with my fingers (as I read in one place: "fingers must be clean") And into the oven



When it's almost ready, we get it



Sprinkle with herbs. In this case, I have dill. We send back to the oven ...



... So that is all...





The cake is delicious!
Today I will definitely add potatoes and cheese. Thank you Admin for the recipe!

[kubanochka]

kubanochka, perfectly recorded, thanks!

Now I'm waiting for the potato option

[Admin]

Admin, the first time I made a dough with the addition of potatoes (baked). True on whey (which is left over from making homemade cheese). There are no words. The dough turned out to be soft, and when baking, the cake rose so much that I thought it would be badly baked. But everything worked out great. Mom (she is 89) said that the taste of childhood, her mother baked such in the village oven. Thank you very much !

[nakapustina]

nakapustina, Thank you

It is especially pleasant when elderly people evaluate our bread and are surprised at our art of baking homemade bread.

Here, and you felt the great power of potatoes and whey

[Admin]

Admin, I send reprimands that I climbed.
I don't think you should do this. This bread should be flat, but it won't work in a bucket.

You are right, the dough is for focaccia and it should be flat
From this, the taste is different, and even with onions, cheese - this cannot be done in a x / oven.

But, if you want to bake bread according to the focacci recipe - why not? just the taste will be different, bready

Thank you for using my recipes, it's nice to hear that.
Bon appetit and daughters of good bread

my homemade from Romina focacci is crazy! eaten instantly! and this dough also makes wonderful pies, I baked cheesecakes with cottage cheese and a roll with poppy seeds!

Super fiction Thanks for the ideas

Great recipe I made a delicious addition to dinner. I used dry Italian herbs for the first time, I was afraid that the household would not like it. But everyone really liked it. Easy to make, fast and delicious. It turned out as beautifully as in the photo of the author of the recipe. I take this recipe into my piggy bank.
Auto RU -

[Flaksia]

Flaksia, BRAVO! Bake and eat for health

Please tell me what potato flakes are, where do they get them?

Can you please tell me what potato flakes are, where are they taken?

Potato flakes or mashed potatoes are sold in the Cereals section, in boxes, bags.

They can be replaced with simple mashed potatoes, boiled potatoes, even in their uniform

Thank you! I like the option with potatoes

Such rave reviews, I wanted to try it, I will definitely cook it! Thank you!

Could you please tell me what function does potatoes and potato broth perform in this recipe? Does it give a unique taste or something else?

Yes, potatoes always make the dough unique, fluffy, with a good rise in the dough Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0

I have a lot of recipes with potatoes, follow the profile

Amazing!

I bake bread relatively recently, about 5 months,: girl_cleanglasses: I am very interested in all sorts of tricks

Thank you!

very interested in all sorts of tricks

And all the tricks and subtleties we have are in the Bread section - everything is in the head https://Mcooker-enn.tomathouse.com/index.php@option=com_smf

Cool cake!

oooh, this is my favorite bread. I haven’t baked it in a bread machine yet, but now I’ve made a note. Super. thank you very much

Try it, I hope it works and you like it!

you can't say "well, normal" about this bread. Delight and admiration, you, Admin and your bread recipe !!!

you can't say "well, normal" about this bread. Delight and admiration, you, Admin and your bread recipe !!!

If so, then bake it more often and eat it with delight and admiration! I am very glad that the recipe came to your liking and taste, bake to your health!

Thanks for the kind words!

I also forgot to add (maybe someone will come in handy) that I used 100 g sourdough (liquid French), well, so I reduced the flour and liquid and !!! yeast

Thanks again, ROMA!

My family's favorite food. Baking for lunch. Very tasty and aromatic.

Impressive, great! It is immediately evident that the bread is loved!

Bake for health, delicious!

Here's my focaccia. Not sprinkled with onions, because the family asked. The bread is very airy. Cut while still hot, did not wait until it cools down.
The only thing I had a question about the consistency of the dough - it turned out not just soft, but rather liquid. Is that how it should be? That would be a photo of the test after the end of the batch.
My photos: after getting up, on a cut rug, and you're done!

___

If you look at the finished dough, you cannot see that it is LIQUID, normal soft dough. Therefore, the bread turned out to be soft and perforated.

Bake and eat for health

[Admin]

Admin, so I added flour, 100 grams for sure. But you will need to try with a different flour. I have noticed that recently "Makfa" has become dry, then spreading.

[Admin]

Admin, so I added flour, 100 grams for sure. But it will be necessary to try with a different flour. I noticed that lately "Makfa" has become dry, now it is spreading.

Well, this is somewhere a mistake crept in, I could not give such a recipe, I check everything, and then many people baked according to this recipe

[Admin]

Admin, so I added flour, 100 grams for sure. But it will be necessary to try with a different flour. I noticed that lately "Makfa" has become dry, now it is spreading.

Just about, I used to cook focaccia with another batch of flour Makfa, a verified recipe, weighed the flour on the scales and did not even follow the bun. And the current Makfa is not that, I also had to add a lot of flour to the verified recipe.

My previous batch of Macfa was very dry, I had to pour water, up to 30 ml. on top of the recipe. And this is a new batch, for the first time it was baked from it today. so I'll know.The taste, by the way, turned out to be excellent.
I tried the Domashnaya flour of the Starooskolsk plant (you can see it here - 🔗) I really liked it, it behaves absolutely predictably, the dough is elastic and the baking comes out very fluffy. According to the manufacturer, the percentage of gluten is at least 30.