Perilla Potato Focaccia
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Perilla potato focaccia incorporates mashed boiled potato and ground perilla seed into a bread-flour dough, then finishes the surface with garlic and rosemary.
Read more
The yeast and sugar first rest in 240 ml of water for 5 minutes. During that interval, 120 g of boiled potato is mashed while hot so firm pieces do not remain when it enters the dough. The potato and yeast water are combined with 320 g of bread flour, 6 g of salt, and 18 g of ground perilla. Once the mixture gathers into one mass, half of the olive oil is kneaded in until the surface becomes smooth. The covered dough proofs in a warm place for 60 minutes. Nearly doubled volume and a finger indentation that returns slowly are the readiness cues rather than elapsed time alone. The remaining oil coats the pan before the dough is stretched toward its edges. If the dough resists or begins to tear, a 5-minute rest allows it to relax before stretching resumes. Deep dimples are pressed with oiled fingers, and thin slices from two garlic cloves are placed between them with one tablespoon of rosemary. After a further 20-minute proof, the focaccia bakes at 220°C for 25-30 minutes. A deep golden top and crisp-feeling edges indicate that it is ready to leave the oven. It rests on a rack for 10 minutes before being cut into four pieces.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 240 ml water with 5 g instant yeast and 8 g sugar, then rest for 5 minutes until slightly foamy.
Mash the 120 g boiled potato while hot so it blends smoothly without firm lumps.
- 2Season
Add 320 g bread flour, 6 g salt, 18 g ground perilla seed, the potato, and the yeast water to a bowl.
Knead until the dough gathers, then work in half the olive oil until smooth and elastic.
- 3Control
Shape the dough into a loose ball, cover it, and proof in a warm spot for 60 minutes.
It is ready when nearly doubled and a gentle finger press returns slowly instead of springing back at once.
- 4Step
Coat the pan generously with the remaining olive oil, place the dough inside, and stretch it toward the edges.
If it resists or tears, rest it for 5 minutes, then press deep dimples with oiled fingers.
- 5Prep
Slice the 2 garlic cloves thinly and tuck them between the dimples, then scatter 1 tablespoon rosemary over the top.
Let the oil settle into the holes and proof for 20 minutes so the surface becomes puffy.
- 6Heat
Bake at 220°C for 25 to 30 minutes, checking color from 25 minutes onward.
Remove when the top is deep golden and the edges feel crisp, then cool on a rack for 10 minutes before cutting into four pieces.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The bread-flour dough includes 120 g of mashed potato and 18 g of ground perilla
- Finish cue
- Remove when the top is deep golden and the edges feel crisp, then cool on a rack for 10 minutes before cutting into four pieces.
- Avoid this
- During that interval, 120 g of boiled potato is mashed while hot so firm pieces do not remain when it enters the dough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 10 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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