A stem of mint put lovingly by my mother into the soil grew roots and threw new leaves. Rain did some magic and my mother’s loving care and touch did wonders. A small stem transformed into a multitude of suckers spreading into every inch of the small vegetable patch. This is the miracle of love and care.
The glossy green and fragrant leaves of the herb beckoned me to use them in my bread. Baking Focaccia has become more of a habit than hobby. It is the sheer ease of making it that makes it so popular. It is also the most versatile bread in terms of the variety of ingredients that one can experiment with. I made a Potato and Mint Focaccia. Harvesting home grown fresh mint was such a pleasure!
Potato and Mint Whole Wheat Focaccia
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
1 ¼ cups warm water
1 tablespoon sugar
2 ½ teaspoons instant dry yeast
¼ cup olive oil plus more for bowl
2 ½ teaspoon salt
2 medium size potatoes
1 teaspoon coarse salt to sprinkle on top
A handful of fresh mint leaves chopped finely
Peel, wash and slice the potatoes thinly. Boil 2 cups water with half teaspoon salt. Turn off the heat, add potatoes and cover. Keep for 3 minutes, drain, put on a clean kitchen towel.
Dissolve sugar in warm water. Add yeast. Cover for 15 minutes till it turns frothy.
Mix the flours. Add half the quantity of chopped mint. Add water and knead for 5 to 7 minutes to get soft supple dough. Oil one big size bowl and transfer the dough into it. Cover and let it rise for 1 hour to 1 ½ hours or till doubled.
Preheat oven to 190 degrees C. Grease one baking tray.
Punch down the dough gently and turn it out into the prepared tray. Stretch the dough to a rectangle big enough to fit into the baking tray. Brush dough with 2 to 2 ½ tablespoons of olive oil. Sprinkle remaining mint leaves. Allow dough to rest for 10 minutes.
Arrange potato slice on the dough, pressing them down gently. Brush the potato slices with remaining olive oil. Sprinkle remaining mint leaves. Sprinkle salt over the dough evenly. Cover and let the dough rise for 20 to 30 minutes. Bake for 20 to 30 minutes or until golden from top.
Cool in the rack. Serve warm or cold.
Linking to Yeastspotting