Focaccia al latte curcuma e patate con erbe provenzali 
Milk, Turmeric, and Potato Focaccia with Herbes de Provence
Today I made focaccia with just a few simple ingredients: a mix of all-purpose and bread flour in different proportions, turmeric, black pepper, herbes de Provence, and dried sourdough starter. I kneaded the dough with warm milk. Since I was short on time due to work, I made the dough the day before and let it rest overnight in the fridge. The next morning, I took it out, let it rest for 30 minutes, then spread it out on a baking sheet lined with parchment paper. After it doubled in size, I topped it with thinly sliced potatoes and a brine made with olive oil, salt, and water, then baked it in a hot oven for about 20 minutes. The result: a focaccia that's crisp on the bottom, soft and fragrant! What do you think?
Milk, Turmeric, and Potato Focaccia with Herbes de Provence
Today I made focaccia with just a few simple ingredients: a mix of all-purpose and bread flour in different proportions, turmeric, black pepper, herbes de Provence, and dried sourdough starter. I kneaded the dough with warm milk. Since I was short on time due to work, I made the dough the day before and let it rest overnight in the fridge. The next morning, I took it out, let it rest for 30 minutes, then spread it out on a baking sheet lined with parchment paper. After it doubled in size, I topped it with thinly sliced potatoes and a brine made with olive oil, salt, and water, then baked it in a hot oven for about 20 minutes. The result: a focaccia that's crisp on the bottom, soft and fragrant! What do you think?
Cooking Instructions
- 1
The day before: Mix 1/3 cup warm milk (about 100 ml) with a couple of tablespoons of flour, the yeast, turmeric, and black pepper. Let rest for about 30 minutes.
- 2
Add the sifted flours.
- 3
Add the herbes de Provence.
- 4
Gradually add the remaining milk and start kneading by hand or with a stand mixer. Add 1 tablespoon of extra virgin olive oil, and finally the salt dissolved in a little milk.
- 5
Knead on a floured surface, folding the dough to form a ball. Work until smooth and even. Wait 30 minutes, then fold the dough twice.
- 6
Shape into a ball, place in a bowl greased with oil, and cover with plastic wrap. Let rise overnight in the refrigerator.
- 7
The next morning, wash, peel, and thinly slice the potatoes. Place them in a bowl covered with water.
- 8
Take the dough out and let it sit at room temperature for about 30 minutes.
- 9
Line a baking sheet with parchment paper and brush with extra virgin olive oil. Sprinkle with a pinch of salt and some breadcrumbs.
- 10
Spread out the dough and let it rise until almost doubled in size.
- 11
Top with the sliced potatoes and drizzle with the brine.
- 12
Bake in a preheated oven at the highest temperature for about 20 minutes.
- 13
Remove from the oven, slice, and enjoy.
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