Baby focaccias with potatoes and whole spelt

With the warm sun coming through our windows, I start thinking about Italy...

Recipe adapted from Giallo Zafferano
time: 30 min preparation + 2h30min inactive + 2x25 min baking
makes 20

 ingredients 

7 oz (200 g) potatoes, cooked whole without salt, cooled to touch
4 cups (600 g) regular flour OR, what I used: 2 cups (300 g ) regular flour and 2 cups (240 g) whole spelt flour

1 oz (30 g) fresh yeast (or 10 g - 2 1/2 teaspoons dry)

1 2/3 cup (400 ml) tepid water, quantity divided in half
1 + 1/8 teaspoon (9 - 10 g)  salt
2 1/2 Tablespoons (40 ml) olive oil
for finishing: 1/4 cup olive oil mixed with 3 teaspoons dry rosemary, coarse salt to your liking

 instructions 
In a small bowl, dissolve yeast in half the water.  In another small bowl, dissolve salt in the rest of water.

Pass peeled potato through a potato press and into a large mixing bowl (the one from your standing mixer). Add flour(s), add yeast mix and olive oil. Using your standing mixer equipped with a needle (hook) attachment, blend the ingredients for a moment (5-10 seconds), and pour in salted water.

Knead the dough for 10 minutes on low speed ("stir"), checking the bottom of the bowl if all being mixed, till smooth consistency. Turn mixer off. Form a round mass (by scraping the sides of the bowl with a plastic scraper). Cover it with a cotton cloth and place it in a warm, shaded place (oven turned off, e.g.) for 2 hours.

Line two baking sheets with parchment paper. Take your rolling board out. Dust it generously with extra flour. Transfer the dough (after 2 hours) onto the board. Dust it more with flour and roll it till about 1cm (2/5 inch) thin.

Using a large glass (or a cookie cutter) cut out round 10cm (3inch) shapes. Place them on your lined baking sheets. Cover with a cotton cloth and let them rise for another 30 minutes (OK up to an hour). Toward the end, turn oven on 160C/325F (fan forced function).

Dip your finger tips in oil/rosemary and then into the baby focaccias. Top them with some coarse salt and set in the hot oven (one sheet at the time, I prefer) for about 25 minutes till all look done (especially in the middle). You won't see any browning. Remove from the heat. Serve warm or cold.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• the dough will be sticky (with or without spelt) but that's how it should be;
• unless your rolling board is huge, you'll end up dividing your mass of dough in two;
• don't be afraid adding extra and extra flour during rolling; the dough will want to stick to anything and you'll want to end it soon;
• the dough patties might not turn out perfect and smooth...don't worry;
• and, if your prefer, you can forget about cutting out 20 small focaccias and make 2 big ones...baking time will stay similar, working time - less, anxiety level - lower;
• in any case, you'll end up with a chewy, moist, tasty Italian bread;
• potatoes add moisture to the texture;
• I had a couple of pieces with a cream-of-what-is-in-the fridge soup for lunch;
• for dinner, I split it in half and stuffed with feta and grilled tomatoes...