This Potato and Gruyere Focaccia is an irresistibly delicious creation that conjures the comforting essence of a potato gratin, with layers of tender potatoes, aromatic shallots, and rich Gruyere cheese, making it a delectable fusion of a classic cheese...
The inspiration behind this exceptional Potato and Gruyere Focaccia recipe came from a desire to marry the sumptuous flavours of a potatoes au gratin with the rustic charm of a classic Italian focaccia. The result is nothing short of extraordinary – a mouth-watering creation that transcends ordinary bread and takes you on a culinary journey reminiscent of the rich and comforting notes of a potato gratin. The thinly sliced baby potatoes, fragrant French shallots, and the liberal sprinkle of fresh thyme lend a depth of flavour and aroma that evokes the essence of home-cooked comfort. What sets this focaccia apart is the indulgent layer of grated Gruyere cheese, which adds a creamy, nutty richness that harmonizes perfectly with the tender potatoes and creates a tantalising blend of textures. Each bite is an exquisite fusion of flavours, bringing to mind the beloved combination of cheese and onion, while the finishing touch of fresh chives and a pinch of flaky salt adds a burst of freshness and contrast. It’s safe to say that this Potato and Gruyere Focaccia is, by far, the best focaccia recipe to date, offering a savoury delight that is simply unparalleled in its delectable appeal and culinary innovation. I promise you will fall in LOVE with this one.
Top Tips for the Perfect Focaccia:
Opt for Quality Olive Oil: Choose extra virgin olive oil of the finest quality to infuse your focaccia with the best flavor.
Embrace the Sticky Dough: When kneading, maintain a sticky yet manageable dough. Avoid adding extra flour to prevent a dry and tough outcome.
Activate Your Yeast: Ensure your yeast is active by allowing it to bubble and foam before incorporating it into your recipe.
Rise and Shine: Let the dough rise twice – once after kneading and again after shaping. This process creates a textured masterpiece with a mix of small and large air pockets.
Dimple Magic: Pressing dimples into the dough is the secret to achieving that signature focaccia appearance and texture.
Get Creative with Toppings: Experiment with toppings like rosemary, zaatar, olives, or baby tomatoes to add an extra layer of flavor and visual appeal. The possibilities are endless.
Choose High-Protein Flour: Opt for a good quality bread flour with a high protein/gluten content for the ideal texture.
Bake to Perfection: Ensure your focaccia enters a preheated oven at the correct temperature for that perfect rise, golden colour, and impeccable texture.
Potato and Gruyere Focaccia
Ingredients
Instructions
Notes
1. Use good quality extra virgin olive oil for the best flavour.
2. The dough should be sticky but manageable during kneading; avoid adding any extra flour as this will create a dry and tough focaccia.
3. Make sure your yeast is active by letting it bubble and foam before using.
4. Letting the dough rise multiple times (after kneading and after shaping) helps develop the perfect texture and a mix of smaller and large air pockets.
5. Pressing the dimples into the dough helps create the signature focaccia appearance and texture.
6. Experiment with toppings like rosemary, zaatar, olives, or baby tomatoes to add extra flavour and visual appeal to your focaccia. The options are endless
7. Use a good quality bread flour with a high protein/gluten content 8. Ensure your focaccia goes into a hot oven at the correct temperature for the perfect rise, colour and texture. Enjoy your delicious homemade traditional focaccia!
