Salt and Vinegar Potato Focaccia
2 tsp caster sugar
7g dry instant yeast
60ml Azalea Grapeseed Oil, plus 2 tbsp extra to brush
500g bread flour (00)
2 medium potatoes, very thinly sliced (we use a mandolin)
6 tsp fine sea salt
3 tbsp white vinegar
1 tbsp cornflour
To make the vinegar salt, combine all ingredients in a small bowl and mix into a paste. Spread thinly over a baking tray and allow to sit at room temperature, uncovered, for about 24 hours or until the mixture hardens. Blitz in a small food processor or grind in a mortar and pestle.
To make the focaccia, add 325ml warm water to a bowl and stir in sugar. Sprinkle over yeast, stir then allow to sit somewhere warm for 5-10 mins until frothy.
In an electric mixer fitted with dough hook add yeast mixture, oil, flour and 2 tsp of the vinegar salt. Mix on low until a soft, sticky dough forms then turn up to low-medium and knead for a 5 mins or until smooth and elastic.
Place dough in a greased bowl and put somewhere warm to rise until doubled in size (about one hour).
Shape dough into a 22x35cm rectangle on a lightly greased tray. Use fingers to form dimples then brush with 1 tbsp oil and set aside in a warm place for a further 45 mins.
Preheat a fan forced oven to 200ºC.
Arrange potato slices evenly over the dough, season with a generous amount of vinegar salt and brush with 1 tbsp oil. Bake for 25-30 mins or until golden and cooked through. Allow focaccia to cool for about 30 mins before slicing to serve.