July 16, 2017 by dgarnett2013
Olive oil and potato focaccia-style loaf: Dan Lepard’s Short and Sweet
This dough makes a great base for everything from pizzas to bread rolls. Adding grated potato keeps the crumb a bit softer after baking, but the dough is sticky. Use olive oil on hands to handle. The recipe combines a long rise with stretching and folding to open up the texture of the dough and give you lots of big bubbles in the crumb.
- 200g ’00’ flour
- 200g strong white flour
- 1 tsp fine sea salt
- 1 tsp fast action yeast
- 1 large potato (about 175g), peeled
- 225ml warm water
- olive oil
- sea salt flakes for the top
Tip the ’00’ flour, strong white flour, salt and yeast into a large bowl and stir it together with your fingers.
Grate the potato into the warm water then mix this with the dry ingredients until you have a soft and sticky dough, adding more water if you need to.
Cover the bowl with a tea towel and leave it for 10 mins.
Pour a tab of oil over the dough and a little more on your hand. Rub the top of the dough to spread the oil and push down around the edges with your fingers to loosen the dough so it moves freely, coated in oil.
Now, while rotating the bowl, pull the dough up out of the bowl by about a hand’s width, then let it drip back down again. Do this six to eight times to stretch the dough, then cover the bowl again and leave.
Repeat this stretching after 10 and 20 mins using just enough additional oil to stop your hands from sticking, then cover the bowl and leave for 30 mins.
Oil a large dinner plate well. Using a plastic scraper lift the dough out of the bowl in one swift movement and plonk it on the plate.
Give the dough a blanket fold (into thirds, like a letter), then stick the plate and dough inside a carrier bag and leave for 30 mins.
Repeat the blanket fold then cover the plate and leave for another 30 mins.
Try to keep th enough in a neat enough looking rectangle each time.
Heat the oven to 220℃.
Oil a 30cm-square lipped baking tray or similar and upturn th enough off the plate in the centre of it.
Give the dough another blanket fold to get it looking neat, then flip it over so the seam is underneath.
Cover once more with the carrier bag, cutting it open with scissors to get an easier fit and oiling the side that touches the dough so it doesn’t stick.
Leave the dough for about 30 mins or until you notice it looks puffier.
To bake: take off bag, pour over a little more oil, press firmly down through the dough with your fingertips to ‘dimple’ the top well, sprinkles a little sea salt over the top and put it in the oven.
Bake for 20 mins, then turn the heat down to 200℃ and bake for a further 10 – 15 mins until the loaf is a light golden brown.
Plot romance time.