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🍽️ Crispy Potato and Zucchini Focaccia

448 kcal · 30 min · 4 servings

Ingredients

• 200 g firm-cooking potatoes (2 firm-cooking potatoes)
• 0.5 cube yeast
• 1 tsp honey
• salt
• 6 tbsp olive oil
• 105 g spelt wholemeal flour
• 200 g spelt flour Type 630
• 0.5 zucchini
• 1 shallot
• 1.5 tsp coarse sea salt
• 1 pinch chili powder
• 1 pinch pepper
• 30 g capers (3 tbsp)

Instructions

1. 1. Place the potatoes in a pot with boiling water.
2. 2. Cover the pot and cook the potatoes on low heat for 30 minutes until soft.
3. 3. Drain the water and let the potatoes cool for 5 minutes.
4. 4. Peel the cooled potatoes.
5. 5. Mash the potatoes into a fine puree using a potato masher.
6. 6. Whisk yeast, honey, a pinch of salt, 2 tablespoons of oil, and 120 milliliters of lukewarm water in a small bowl.
7. 7. Pour the yeast mixture over the potatoes and stir well until a smooth mass forms.
8. 8. Fold 300 grams of flour into the dough.
9. 9. Place the dough in a warm spot and let it rise for at least 60 minutes.
10. 10. Dust a work surface with flour and knead the dough briefly.
11. 11. Divide the dough into two equal parts.
12. 12. Shape each part into a ball and roll it out into a flat focaccia bread.
13. 13. Place the breads on a baking sheet lined with baking paper.
14. 14. Let the focaccia breads rise again for 30 minutes.
15. 15. Wash the zucchini and peel the shallot.
16. 16. Slice the zucchini and shallot into thin slices.
17. 17. Mix the vegetables with sea salt, chili, pepper, and 2 tablespoons of oil.
18. 18. Press indentations into the risen dough with your fingers.
19. 19. Distribute the vegetable mixture evenly into the indentations.
20. 20. Top the focaccia with capers.
21. 21. Drizzle the focaccia with the remaining oil.
22. 22. Preheat the oven to 180 degrees (convection: 160 degrees; gas: level 2 to 3).
23. 23. Bake the focaccia for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 448
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 61 g