These Focaccia buns are great for soup, but I find they work their best magic as burger buns. Because of the texture, your burger will not get soggy, and the salt and oily crust gives the burger experience a whole other dimension.
25 grams of fresh yeast
2,5 decilitres of lukewarm water
ca. 500 grams of plain flour
12 small (baby) potatoes (cooked, peeled and mashed)
1 teaspoon of salt
2 cloves of garlic
4 tablespoons of olive oil
Dried or fresh Rosemary
How to make Potato Focaccia
Crumble the yeast into a large baking bowl. Add the lukewarm water and mix well. Let stay for a few minutes. Mash up your cooked potatoes, mine were leftover from a previous dinner, and mix in flour and salt. Add the flour mix to the water and use your hands to knead the dough through thoroughly. This dough is sticky, so you might need to wash your hands before you put the last finish on your dough, namely shaping it into a small ball. Wash your bowl, add some olive oil and then your dough. Put a plastic bag around the bowl and leave it to rise in the fridge overnight. My dough got to rise for a good 24 hours.
Cut the garlic into thin slices and add it to a bowl with the olive oil. The garlic oil will be used to brush and decorate the breads. Take the dough out of the fridge and put it onto your floured kitchen counter. Part the dough into 8 pieces and shape them with your hands. Add the dough pieces to two baking trays covered in baking paper, 4 on each. Cover and leave to rise for 30 minutes.
Preheat the oven to 225 degrees Celsius. When the 30 minutes are up. Brush the focaccia with the garlic oil and lay the garlic slices on top in a nice pattern. Add both trays to the preheated oven, one top one bottom. All together the buns take 25 minutes, exchange the trays positions after 12,5 minutes. When exchanging the trays, brush once again with the garlic olive oil and sprinkle maldon salt on top. Leave for another 12,5 minutes and when ready, leave to cool on a baking grid.