Baking - Breakfast

Prosciutto, Buffalo Mozzarella and Tomato Focaccia

July 30, 2014

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Fo-cay-sha. Fo-carch-a. However you bloody say it, it’s delicious. Made even more delicious by the addition of a cooked potato to the focaccia dough. This was something I was taught in Year 12 Food Technology. Ms Cutting gave us a recipe one day for Banana Cake with a mashed potato in it. Strange, but oh so good.

A couple of years later doing my Food Technology training at university, we did the same when making Focaccia. Full circle moment, right? I found some amazing heirloom tomatoes recently and because I hate raw tomatoes I knew I wanted to cook them. Focaccia immediately came to mind. The subtle cheese went great with the salty prosciutto and tomatoes. All on top of the almost cake- like bread, it was to die for!

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Prosciutto, Buffalo Mozzarella and Tomato Focaccia
{Recipe adapted from Bless this Mess}

What you need:

For the dough

  • 1 medium potato (I used Royal Blue)
  • 3 1/2 to 4 cups of plain flour
  •   125ml of extra virgin olive oil
  • 2 teaspoons of yeast
  • 1 teaspoon of salt
  • About 1 1/2 cups of luke warm water

For the topping

  • 4 slices of prosciutto
  • 100gr ball of buffalo mozzarella, torn
  • 250gr of baby heirloom or cherry tomatoes, sliced in half
  • 3 sprigs of thyme
  • flaked salt and olive oil to season

What you need to do:

  1. Pierce the unpeeled potato with a fork and place it on a place in the microwave on full power for about 3 minutes or until soft. Allow to slightly cool.
  2. Place 3 and 1/2 cups flour, yeast and salt in the bowl of an electric mixer with the dough hook attached and begin to mix on low.
  3. Add the olive oil and the potato that you have peeled and cut into small chunks.
  4. Begin adding the water, 1/2 a cup at a time, until a dough forms that isn’t too sticky. If it gets too sticky, use some remaining flour. The dough should pull away from the sided of the bowl.
  5. Allow the dough to rise in a warm place for an hour.
  6. Half an hour into the rising time, preheat the oven to 170 degrees and line a 30 x 20 cm ceramic roasting dish with baking paper.
  7. When the hour has passed, stretch the dough out to fit in the pan. You shouldn’t need a rolling pin.
  8. Drape over the torn prosciutto and mozzarella. Then dot over the tomatoes followed by the stripped thyme leaves.
  9. Sprinkle over flaked salt and drizzle lots of olive oil.
  10. Bake for about an hour and 10 minutes or until toppings are brown and dough is cooked through.

Enjoy!

Erin xx

 

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