Deulkkae Gamja Focaccia (Perilla Potato Focaccia)
Mashed potato is kneaded into a yeasted dough enriched with olive oil and ground perilla seed, then stretched into a pan, dimpled, and baked into a golden Italian flatbread. The potato keeps the interior exceptionally moist and chewy long after cooling, while the perilla adds a nutty undertone that sets this focaccia apart from conventional versions. Rosemary sprigs and thin garlic slices pressed into the dimples before baking contribute herbal fragrance and visual appeal. Olive oil pooling in the finger indentations crisps those spots into pockets of crunch surrounded by soft, airy crumb. Mashing the potato while still hot ensures it integrates smoothly into the dough without lumps. A full sixty-minute first rise at warm room temperature develops large, open air pockets that define good focaccia.
Adjust Servings
Instructions
- 1
Mix water, yeast, and sugar, then rest 5 minutes to activate.
- 2
Add flour, salt, mashed potato, and perilla powder, then knead in half the olive oil.
- 3
Cover and proof for 60 minutes until doubled.
- 4
Oil the pan, stretch dough, and press dimples with your fingers.
- 5
Top with sliced garlic and rosemary, then proof 20 minutes.
- 6
Bake at 220°C for 25-30 minutes until deep golden.
- 7
Cool for 10 minutes on a rack and cut into four portions.
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