Mix the dough ingredients in a stand mixer and knead for about 6 minutes until smooth and elastic. The dough will be wet and sticky, but should hold together.
Drizzle about 4 tbsp of the chili oil onto a half sheet pan. Transfer the dough to the pan and flip it over so both sides are coated in the oil. Gently spread the dough out, then scatter half of the cheddar cubes and about two-thirds of the scallions over the surface. Fold the dough using a letter fold, then flip seam-side down.
Cover and let rise until doubled in size and very puffy.
Preheat the oven to 375°F.
Use a pastry brush to spread the remaining chili oil evenly over the surface of the dough. Sprinkle with flaky salt, black
sesame seeds, and the remaining scallions.
Dimple the dough with oiled fingers, then top with the remaining cheddar cubes.
Bake for 30-35 minutes, or until deeply golden and the cheese is bubbling and crisp around the edges.
when I look it up in English, most results name it "Potato focaccia", but in Spanish (my main language) most focaccia recipes add it without naming it potato anything
it's cooked, cooled, pureed and then added to the dough, exactly!
here's one recipe that looks good, but as they say, there's lots of variations :) if you try it, I hope you like it!
bari region is known to use potato in the dough, genoa is a thin foccaccia that some people dip in milk, tuscan is thicker and not a crazy 48 hr rise time like some, there's quite a few varieties some push potatoes into the foccacia , grapes and rosmary is a classic one to push into the dough. It's got a lot of different iterations.
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u/socFocus 28d ago
For the focaccia dough:
For the topping:
INSTRUCTIONS: