Beer-Infused Potato Focaccia Bites with Olives and Herbs

Beer & Potato Focaccia Bites

Category: Leavened Breads
Servings: 13

These beer-infused focaccia bites with the creamy goodness of potatoes and savory toppings are the perfect balance of fluffiness and flavor. Whether you’re hosting a gathering or craving a homemade snack, this recipe combines the rustic charm of potatoes with the subtle bitterness of light beer, all enhanced by aromatic herbs like thyme and fennel. The olives, roasted potatoes, and crispy edges make each bite unforgettable.

Ingredients

Instructions

1. Boil the Potatoes: Begin by boiling the first batch of potatoes in plenty of water until they are soft and tender. Once cooked, peel the potatoes and mash them using a potato masher or a ricer for a smooth texture.

2. Prepare the Dough: In a large mixing bowl, combine the semolina flour and all-purpose flour. Add salt and sugar, mixing them through. Then, fold in the mashed potatoes until they are evenly distributed throughout the flour.

3. Activate the Yeast: In a separate small bowl, dissolve the dry yeast in warm water (about 100ml). Let it sit for about 5-10 minutes to activate. If you’re using fresh yeast, you can substitute with 12g of fresh yeast for the same effect.

4. Mix in Beer and Oil: Slowly add the yeast mixture and the light beer into the flour-potato blend. Continue to stir, and as the mixture comes together, drizzle in the olive oil. You’ll begin to form a sticky dough.

5. Knead the Dough: Knead the dough by hand or using a stand mixer. If using a stand mixer, start with the paddle attachment on medium speed to incorporate the ingredients and then switch to the dough hook for about 10 minutes at medium speed until the dough is smooth and elastic.

6. Let the Dough Rise: Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise at room temperature for about 2 hours, or until it has doubled in size.

7. Shape the Focaccine: Once the dough has risen, transfer it onto a floured work surface. Roll out the dough to a thickness of about 1 cm. Using a round cookie cutter (approximately 8.5 cm in diameter), cut out the individual focaccine shapes.

8. Second Rise: Place the focaccine onto a baking tray lined with parchment paper. Leave them to rise again for an hour. During this time, prep the toppings.

9. Prepare the Toppings: Slice the olives into thin rounds and wash the second batch of potatoes thoroughly but don’t peel them. Boil the unpeeled potatoes in salted water, flavored with thyme and bay leaves, for about 10 minutes or until tender. Once cooked, drain the potatoes and slice them into thin rounds.

10. Assemble the Focaccine: After the second rise, gently press down the center of each focaccia to form a small indentation. Brush the top of each focaccia with a little olive oil. Place a slice or two of the boiled potato, a few pieces of olive slices, and a pinch of fennel seeds in the center.

11. Bake the Focaccine: Preheat your oven to 200°C (static) or 180°C (fan). Bake the focaccine for about 15 minutes, or 12 minutes if using a fan-assisted oven, until golden and crispy around the edges.

12. Serve & Enjoy: Once baked, remove from the oven and let them cool slightly before serving. These beer-infused focaccia bites are perfect for sharing at a family meal, picnic, or as a tasty snack to enjoy with a glass of your favorite beer.

Nutritional Information (Per Serving)

These Beer & Potato Focaccia Bites combine traditional baking techniques with a refreshing twist thanks to the beer and aromatic herbs. The flavor profile is subtle but satisfying, making these perfect as a snack, appetizer, or even as part of a cozy dinner spread.