My interpretation of Bari potato focaccia dough.
I remind you of the little tricks that I learned and use with gluten-free flours:
| I recalculate the doses of flour and liquids present in the recipe. |
| I use natural thickeners like psyllium. that can create a “texture” that replaces the “glutinic network” which is naturally formed using wheat flour. |
| I prefer to use indirect leavening or pre-dough liquid called “poolish” which helps our dough to retain fermentation gas.
The times and doses of use refer to the “poolish” of Maestro Giorilli. This procedure allows to reduce the quantity of beer yeast very often increased in an unhealthy way to make the flour rise without gluten. |
| Whenever possible, I use perforated trays that facilitate cooking even under buns.
I reduce cooking times to keep humidity in leavened preparations. |
Ingredients for the focaccia:
- 130 g thin corn flour
- 65 g boiled potatoes
- 160 ml water
- 20 g psyllium peels (or 1 egg white)
- 1 spoon extra virgin olive oil
- 1 teaspoon malt rice
- 3,24 g of fresh brewer’s yeast (or 1 g of brewer’s yeast granules)
- 3 g of sea salt
How to prepare the focaccia
Boil the potatoes in abundant cold water for 30 minutes after boiling. Drain them, let them cool, then peel them and pass them in the potato masher, making them fall into a bowl.
Sift the corn flour into a bowl to oxygenate it and remove any lumps.
Dissolve the fresh brewer’s yeast in 90 ml of water (if you use granulated beer yeast, remember to activate it by mixing it with half a glass of water, a dose of water taken from the 160 ml of water mentioned in the ingredients, and 1 teaspoon of rice malt. Cover the glass with plastic wrap and let it rest for 5-10 minutes until a foamy layer forms on the surface).
Prepare the “poolish”, in a bowl we pour 90 g of flour and 90 ml of water where you have dissolved our beer yeast and 1 tablespoon of rice malt.
Cover the bowl with plastic wrap and let it rest for 4 hours .
Now you can add the rest of the ingredients to the poolish. Work with a spoon until a well mixed dough is obtained. The amount of water can vary slightly, it depends on the quality of the potatoes, the important thing is that the dough is soft and workable.
Coat the mold you have chosen for baking with parchment paper.
Pour the dough into the mold and let it rest for another 1 hour.
Bake the focaccia at 170 ° C for about 30 minutes, until the surface is pleasantly golden(remember that each oven is different, one more check on the degree of cooking of our oven products never hurts).
clibi 