All week, I was thinking of cooking something special for Friday evening, but I haven't made up my mind till Friday morning, when I heard MM was going to stop by in the evening. That was it, I had to cook something that he would like and appreciate. A quick glance in the freezer, revealed a lonely rack of lamb, two packs of chicken breasts, and an organic turkey, that did not make it to the Thanksgiving feast. The lamb was not enough for a party, but perfect for my Friday dinner. A "Shopska" salad on a side would be perfect with the lamb. What else ... aha, I needed some bread. At that point I did not have 16-24 hours to make a nice rustic bread, I wanted something that can be done faster. After some research, I found a good recipe for a potato focaccia, that required about three to four hours to be prepared.
And there you go, I had a menu, a rack of lamb with shopska salad and focaccia bread.
Potato Focaccia bread
- 1/2 cup extra-virgin olive oil. A high quality olive oil is a must have for the focaccia.
- 1 medium russet potato( 8 ounces)
- 3 2/1 cups all-purpose flour
- 2 1/4 tsp yeast (instant or rapid-rise)
- 1 1/4 tsp salt
- 2 tsp fresh rosemary. I did not have rosemary, I used a mixture of Herbes De Provence
STEP2: In a standing mixer, I mixed the potato, flour, 2 tbsp oil, yeast and table salt. With the mixer running on low speed I added 1 cup of the reserved potato water, cooled already to 110F. The mixer kneaded the dough for about 8 minutes.
STEP 3: I made a smooth ball from the dough and placed it in a lightly greased bowl to rise for about 1 1/2 hours.
STEP 5: When the dough has risen I dimpled the dough, with wet fingers, then drizzled with olive oil and sprinkled with the Provencal spices. Baked it in a 425 degree oven for 20-25 minutes, cooled it of on a wire rack.
- 1 tsp cumin
- 1tsp paprika
- 1 tbsp oil
The lamb was juicy and aromatic, the focaccia was crunchy and flavorful. MM and GP were pleased :)