If you love eating bread as much as making it, then you’ve found the place.
The circuit breaker last year caught many of us in the kitchen, churning out loaves of sourdough enough to feed the entire family. Other fads we loved? The beautiful Garden Focaccia, complete with circular cucumber petals and bright yellow capsicum stems.
Perhaps you’re looking to rekindle your love for bread-making this Phase 2 (Heightened Alert), or you’re just bored of plain ol’ Focaccia recipes. Here, this is everything you’ll need for a hearty Ham and Potato Focaccia, and an easy shopping guide to grab all the ingredients asap.
910g Bread Flour
590g Cold Water
73g Extra Virgin Olive Oil
12g Dry Yeast
350g Mashed Potatoes
150g Mozzarella Cheese
200g Gammon Ham (or Pancetta)
Directions (serves 12)
- Add cold water, dry yeast, bread flour and salt into the mixing bowl of the Bosch MUM Series 6 Kitchen Machine.
- Knead the dough at speed setting 1 for 5 minutes. Add extra virgin olive oil, then increase the speed setting to 4 and knead for 8 minutes until the dough is smooth and elastic.
- Knead the dough at speed setting 1 for 5 minutes. Add extra virgin olive oil, then increase the speed setting to 4 and knead for 8 minutes until the dough is smooth and elastic. Leave the dough to bulk ferment for 1 hour. The dough is ready when it proofs and doubles in size.
- Lightly oil a deep baking tray. Stretch the dough and drape half the dough into the baking tray, leaving the rest as an overhang.
- Dust flour on your tabletop and flatten the dough with a rolling pin.
- Add the stuffing of mashed potatoes, gammon ham and mozzarella cheese. Fold the overhanging dough over the top.
- Drizzle olive oil, then push down the dough with your fingers.
- Leave the dough to proof for 45 minutes or until the dough doubles in size.
- Bake in your deck oven at 230°C for 25 minutes, and enjoy!
The Bosch MUMS2ER01 is a great machine for hobbyists who want a more efficient baking experience without compromising on space and or their wallet. It comes with an advanced planetary stirrer that moves in three directions simultaneously, ensuring no dough will stick to the edge of the 3.8-litre bowl. With four individual speeds and quality accessories such as the whisk, stirrer and kneading hook, you’ll be able to create just about anything you desire in the kitchen.
The last thing we want from a Foccacia is a dense loaf, so we’re going with a foolproof bread flour that’s better than most: the MAMAMI Japanese High Quality Bread Flour. Yes, this is the same brand that makes the famous Tangzhong milk bread and Hokkaido loaf, so you know that each bake in the oven with this flour will result in pillowy slices every time.
Bertolli Extra Virgin Olive Oil is a great brand of extra virgin olive oil at its price point for just about any home. The cold-pressed oils come with a subtle, natural, full-bodied flavour that doesn’t overpower your tastebuds when used in cold salads and pasta.
Since you’ll be mashing your potatoes for this recipe, we recommend choosing potatoes that are higher in starch content to create a smooth and flavour-packed mash. This is why you won’t go wrong with Russet Potatoes. The variety creates a beautifully light and fluffy mash that’ll sit well with the spongey Foccacia.
While we love a good pancetta, it’s much easier to get hold of bacon here in Singapore. This Sugardale Lower Sodium Bacon is perfect for those we want a similar salty, smokey taste in the bread, minus the sodium content for a healthier start to the week.