Charred Wheat Focaccia with Potatoes and Anchovies
This Charred Wheat Focaccia with Potatoes and Anchovies is a rustic, hearty bread that blends the earthy flavors of charred wheat flour and roasted potatoes, with the bold umami kick from anchovies. Ideal for a weekend brunch or as an appetizer, this focaccia is guaranteed to impress your guests. The combination of soft potatoes and savory anchovies creates a delicious contrast to the slightly crisp, golden crust.
Serves: 6
Category: Leavened Breads
Ingredients
| Ingredient | Quantity |
|---|---|
| Charred Wheat Flour | 125g |
| Semolina Flour | 375g |
| Potatoes | 200g + 300g |
| Dry Active Yeast | 5g |
| Extra Virgin Olive Oil | 75g |
| Water | 400g |
| Salt | 25g |
| Fresh Thyme | 1 sprig |
| Anchovies in Olive Oil | 60g |
Instructions
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Boil and Prepare the Potatoes:
Start by filling a high-sided saucepan with water and bringing it to a boil. Add the 600 grams of potatoes (both the 200g and 300g portions). Allow the potatoes to cook for about 20 minutes, but note that the exact time may vary depending on the size of your potatoes. To check if they’re cooked through, simply pierce them with a fork. Once done, peel the potatoes while they’re still warm using a knife. Allow the peeled potatoes to cool in the fridge. After they’ve cooled, slice them into thin rounds, which will be used to decorate the top of the focaccia.
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Prepare the Dough:
In a stand mixer, combine the semolina flour and charred wheat flour. Sprinkle in the dry active yeast, and begin mixing with the dough hook. Gradually add water at room temperature, pouring it in slowly until the dough starts to come together. Be sure to keep aside 50g of water for dissolving the salt. -
Add Salt and Oil:
Dissolve the salt in the reserved water, and once the dough has developed a bit of structure, pour in the salt-water mixture. Afterward, add in the olive oil and continue mixing. Once everything is incorporated, fold in the 200g of mashed potatoes (use a potato masher for this part). -
Knead the Dough:
On a lightly oiled countertop, transfer the dough from the mixer bowl, using a spatula if needed to ease it off the sides. Begin to knead the dough by gently folding in the edges toward the center. This process is called “folding,” and it will help build the structure of your dough. Repeat this for a few minutes, ensuring the dough becomes smooth and elastic. Once kneaded, form it into a ball shape. -
First Rise:
Transfer the dough to a clean bowl, lightly coat it with olive oil, and cover it. Place the bowl in an oven that is turned off, but with the light on, which will keep the temperature between 26°C and 30°C. Allow the dough to rise for about 1 hour, or until it has doubled in size. -
Chill the Dough Overnight:
After the dough has risen, place the bowl in the fridge and let it rest overnight. This will allow the dough to develop deeper flavors and texture. -
Second Rise:
The next day, remove the dough from the fridge and let it come to room temperature for about 2 hours. Once it has warmed up, transfer it to a lightly oiled surface. Perform a second round of folding, once again bringing the edges toward the center and shaping it into a round ball. -
Shape the Dough:
Place the dough on a 32cm baking tray that has been lightly greased. Gently spread the dough out to fit the tray’s size. Now, using the remaining potato slices, start decorating the top of the focaccia, beginning at the edges and spiraling inward. Once the potatoes are arranged, place the anchovies over the potato slices. You can arrange them in any pattern you prefer, but we recommend creating a sunburst effect with the anchovies radiating outward from the center. Sprinkle fresh thyme leaves across the surface of the focaccia for a fragrant touch. -
Final Rise:
Allow the focaccia to rest and rise for an additional hour at room temperature. This final rise will ensure a fluffy texture and a golden, pillowy crust. -
Baking:
Preheat the oven to 190°C (fan oven) or 210°C (static oven). Place the focaccia in the oven and bake for 40-45 minutes if using a fan oven, or 50-55 minutes for a static oven. The focaccia should be golden brown and crisp on the edges when done. -
Cool and Serve:
Remove the focaccia from the oven and let it cool slightly on a wire rack. Serve it warm or at room temperature, and enjoy the delightful combination of smoky wheat flour, tender potatoes, and savory anchovies.
Tips:
- The key to this recipe is the rest time; allowing the dough to rise overnight in the fridge will improve its flavor and texture.
- You can adjust the number of anchovies based on how strong you want the flavor to be. If you prefer a subtler taste, use fewer anchovies or opt for milder alternatives like olives.
- This focaccia pairs wonderfully with a simple salad or a glass of chilled white wine for a Mediterranean-inspired meal.
Enjoy making this rustic and flavorful Charred Wheat Focaccia with Potatoes and Anchovies, and treat your guests to an unforgettable dish with a unique twist!
