Potato Foccacia - With photo

[tasbell]

tastes great!!!! forgot to take a pic but tasted lovely. I could not get any fresh basil today so did tomato and sliced olives with some dried basil.

Very very sticky mixture.

[grandma]

Oh boy!!! I have a feeling I'm going to be putting on a bit of weight after I pick up my TMX tomorrow!!!!  Thanks again for another great recipe and the photos are great - they look way better than anything I've ever bought from Pizza Hut!!!

[Very Happy Jan]

I made this yesterday and it was fantastic. I just sprayed with olive oil, pushed in some Rosemary leaves and ground some sea salt over the top. Delicious

[Ceee]

I have baked this twice since my first time, and too doughy I wonder if the type of potato makes a difference?

[Thermomixer]

If the potatoes were watery then maybe, but there are other factors.  Were there any changes in type of flour(the recipe says plain - but think Julie may mean bakers flour) or thickness of the foccacia when rolled out?

Temp of oven when it went in ?  Quality of the yeast?  Amount of time to rise?

[JulieO]

Hi Ceee, sorry you've had trouble with the recipe.  I've only made it the once and I didn't have any problems.

It is only plain flour that's used, but of course you could try baker's flour as Thermomixer pointed out.

How big was your baking container?, probably would have problems if it was smaller than I stated.

If you wanted to try again, maybe leave out the potato and see if it's still doughy?

Good luck.

Julie.

[for heart and soul]

Hi Julie

All your recipes look wonderful and I am keen to try them out.  With this recipe though, I can't figure out what EVOO is.  It's probably something very simple (blush).

[Amanda]

Hi Julie

All your recipes look wonderful and I am keen to try them out.  With this recipe though, I can't figure out what EVOO is.  It's probably something very simple (blush).

Extra virgin olive oil!

[Chelsea (Thermie Groupie)]

I made this again on the weekend - heavenly! 

[JulieO]

Thankyou Amanda for answering Heart and Soul's question. 

I must make this again soon, and try different toppings. 

[for heart and soul]

See!  I knew it would be something simple!     Thanks for helping me out.

[AGGY]

Oh dear, my dough was VERY wet and VERY sticky. I am not sure that is how it is supposed to turn out? I was wondering if it might be better to add the flour and then the potatoes, so the potatoes don't end up so sticky. Any thoughts?

[willowfox]

Wondering if you could use leftover mash for this?? If so how much??
I always make way too much mash!!

[JulieO]

Oh dear, my dough was VERY wet and VERY sticky. I am not sure that is how it is supposed to turn out? I was wondering if it might be better to add the flour and then the potatoes, so the potatoes don't end up so sticky. Any thoughts?

Hi Aggy.  In Karen Martini's recipe she does say that it is a very wet dough.  Funnily enough I didn't find it too bad the first time I made it, but the second time, I did.  I just added a bit more flour to make it more workable, but not too much.
Don't know why it was different on both occasions but I did prefer the outcome more for the first one more.

willowfox:  Can't see why you can use left over mash.  The recipe calls for 2 medium potatoes that get mashed so if you can visualise that amount and use that?

[Thermomixer]

Hi AGGY

It may be different types or age of potatoes that made the difference ?   If it looks too wet then you should be able to add some extra flour to just help it leave the sides while kneading.

Mashed potato is fine.  I have used left over mash in these. So give it a try