32/100 Potato Focaccia Bread

By Tasty · 180 min

Ingredients

Instructions

1. Put the flours, yeast, water and salt in a stand mixer with the dough hook. Mix on speed 1 for 2 minutes, then on speed 5 for 5 minutes until the dough is strong and clings to the hook. Rest 10 minutes in the bowl.
2. On speed 1, slowly drizzle in the olive oil, then mix on speed 2 for 2 minutes until the dough comes back together.
3. Move the dough to a covered bulk fermentation container. Do 3 sets of stretches and folds, 30 minutes apart, the first 30 minutes after bulk fermentation starts.
4. Grease a 9x13-inch dish generously with olive oil and line it with parchment. Gently transfer the dough into it without forcing it to spread.
5. Cover with lightly oiled plastic wrap and proof about 4 hours, until doubled.
6. About 30 minutes before the proof ends, preheat the oven to 450°F (230°C).
7. Dimple the dough all over with wet fingers. Scatter ½ cup mozzarella evenly over the top, drizzle with plenty of olive oil, and sprinkle with thyme. Lay the potato slices over the whole surface and sprinkle with coarse sea salt.
8. Bake about 30 minutes, until the top and bottom are golden. Cool in the pan, then move to a wire rack.

Summarized from Tasty's video. Watch it for the details.

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