That's a great topping for a focaccia, one of my favorites🥰
I didn't mix the dough this time, it was handled by a lazy method, just mixed everything in a bowl and performed coil folds every 20-30 min.
The dough:
🔸250 g of bread flour - for 2 focaccias
The amount of flour you take for the dough always goes as 100%, all other ingredients we count basing on this amount of flour.
🔸88% of water
🔸25% of sourdough starter
🔸2,5% salt
🔸6% light olive oil - for the dough during mixing
🔸0,5 g of instant dry yeast (1/4 of a tea spoon) for 250 g of flour
Dough handling:
Proofing 2 h at 25-26° C (78° F), performing coil folds every 20-30 min. Then dividing the dough in halves, preshaping. The dough was retarder for 1 h on a linen cloth dusted with wheat flour
The topping:
📌small potato cubes been fried (not fully cooked, only half cooked), seasoned with your favorite spices, fresh thyme, salt, pepper
📌grated gruyere cheese
📌sauce: french seeded mustard (1 tbl spoon),honey (2 tbl spoons), a little bit of fresh garlic, olive oil (1 tbl spoon), lemon juice (2 tea spoons)
Shaping focaccia, putting potatoes on it, then sauce, then gruyere cheese, baking the focaccia on a baking stone (was preheated for 30 min at the oven's max) for 10-12 min at 230 °C (445 °F).
