Potato Focaccia with Zucchini

Ingredients

• 200 g waxy potatoes (2 waxy potatoes)
• 0.5 cube Yeast
• 1 tsp Honey
• Salt
• 6 tbsp Olive oil
• 105 g spelt whole‑grain flour
• 200 g spelt flour type 630
• 0.5 Zucchini
• 1 Shallot
• 1.5 tsp coarse sea salt
• a pinch chili powder
• a pinch pepper
• 30 g capers (3 tbsp)

Instructions

1. 1.

   Cook potatoes in covered boiling water over low heat for 30 minutes until tender. Drain, let cool for 5 minutes, peel and mash with a potato masher.

2. 2.

   Whisk yeast with honey, a touch of salt, 2 tbsp oil and 120 ml lukewarm water; fold into the mashed potatoes and stir to form a homogeneous dough, then mix in 300 g flour. Let rise in a warm place for at least 60 minutes.

3. 3.

   Knead the dough on a floured surface and divide it in half. Roll each portion into focaccia rounds, place on parchment‑lined baking sheet and let rest again for 30 minutes.

4. 4.

   Meanwhile, peel and wash zucchini, peel shallot, slice both thinly and mix with sea salt, chili, pepper and 2 tbsp oil. Press the mixture into wells made with fingers in the dough and top with capers; drizzle remaining oil over the surface.

5. 5.

   Bake the focaccia in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 25 minutes until golden brown.