Potato and thyme crust focaccia

I had this donut inspiration during last summer vacation when noon rang and my belly growled, what a shame!

Even in summertime I feel like eating focaccia bread, and tanks to my hunger last time I found a very tiny place, a lovely bakery, where I tasted potato crust bread.

I immediately fell in love with it and , as you can imagine, couldn’t wait to cook something potato-inspired!

So I’m so happy to show you my new idea: a very soft focaccia bread with crunchy potato crust and irresistibile thyme taste!

SERVES 4 PEOPLE

READY IN 3,5h

INGREDIENTS

10 oz lukewarm water + ½ oz brewer’s yeast

9 oz all-purpose flour

4 oz semolina

2 tablespoons potato flakes

2 tablespoons Parmesan cheese

2 pinches salt

2 tablespoons extra virgin olive oil

1 teaspoon thyme minced

2 potatoes

1 tablespoon extra virgin olive oil

salt to taste

1 teaspoon thyme

semolina to taste
oil to taste for the oven tray

2 tablespoons Parmesan cheese

STEP 1: MAKE THE DOUGH

In a mixing bowl, blend: water +brewer’s yeast, then add – little by little – all-purpose flour, semolina, potato flakes, Parmesan, salt, oil and thyme.

STEP 2: LET IT RISE

Cover the dough with cling film and let it stand at room temperature for a couple of hours.

STEP 3: SLICE THE POTATOES

Peel the potatoes, then slice them with a potatopeeler. Plece sliced potatoes in a bowl and season with oil, salt and thyme.

STEP 4: ROLL OUT THE DOUGH

Put some semolina on the pastry board, then place the dough on it and cover with a bit semolina . Roll the dough out carefully by hand (1-2 cm thick), and wrap it.

Place the dough in a oiled baking tray;