Show 01 Potato Curry Focaccia
Ingredients:
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1 cup (250 mL) all purpose flour
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2 tsp (10 mL) fast rise yeast
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1 tsp (5 mL) salt
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1 tsp (5 mL) curry powder
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1 tsp (5 mL) onion powder
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1 cup (250 mL) warm tap water
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2 tbsp (30 mL) canola oil
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1 1/2- 2 cup (375-500 mL) bread flour
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3 tbsp (45 mL) canola oil
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1 (1 ) large potato, sliced thinly
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1 (1 ) large onion, sliced thinly
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1 (1 ) clove garlic, minced
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1/2 tsp (2 mL) curry powder
Preparation:
Preheat oven to 400ºF/200ºC. Combine 1 cup (250 mL) flour, yeast, salt, curry powder and onion powder in mixing bowl. Using dough hook attachment on mixer, combine ingredients. Add water and canola oil. Continue to mix, adding additional flour until soft dough forms. Knead dough for 6–7 minutes. Let dough rest for 10-15 minutes. Roll out dough to a 9 x 13” (23 x 33cm) rectangle. Place in well-oiled baking pan and let rise for 30-40 minutes till doubled in size.
Topping: In a large saucepan over medium heat, heat canola oil. Add potato slices, onions, garlic and curry powder. Cook until potatoes are done. Layer cooked vegetables over dough and drizzle any remaining oil from the saucepan on top. Bake for 20-25 minutes until golden in colour and dough is cooked.
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