Deulkkae Gamja Focaccia (Perilla Potato Focaccia)
Quick answer
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.
What makes this special
- Deulkkae Gamja Focaccia uses mashed potato to create an exceptionally moist, chewy interior.
- 120g mashed potato in the dough makes the crumb more moist and chewy than plain focaccia
- Olive oil pooling in finger dimples crisps those spots especially during baking
Key ingredients
Core cooking flow
- 1 Mix 240 ml water with 5 g instant yeast and 8 g sugar, then rest for 5 minutes until slightly foamy.
- 2 Add 320 g bread flour, 6 g salt, 18 g ground perilla seed, the potato, and the yeast water to a bowl.
- 3 Shape the dough into a loose ball, cover it, and proof in a warm spot for 60 minutes.
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.
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.
After the steps
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