Perilla Potato Focaccia

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.

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.

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.

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.

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.

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.