The Great British Baking Show's Potato, Spelt, and Rosemary Focaccia Veganized

This week's Great British Baking Show transformation is actually a recipe from one of the bakers.  It's from Beca in season 2; she baked this focaccia in the quarterfinals.

I've made focaccia many times, but this recipe definitely beats anything I've made before.  It's not the toppings that blew my mind, but Beca's recipe calls for adding mashed potatoes into the dough.  Now thats a game changer!  Fluffy mashed potatoes baked into a thin layer of dough, amazing!  Bravo Beca!

Ingredients:

10 1/2 oz organic Russet potatoes, peeled and cubed - 13 oz unpeeled weight

10 1/2 oz organic white spelt flour

1 teaspoon yeast

1 teaspoon sea salt

1 teaspoon organic pure cane sugar

1 Tablespoon chopped fresh organic rosemary for the dough, plus 4-5 sprigs for the topping

3-5 Tablespoons organic extra virgin olive oil, plus extra for kneading

3 large organic potatoes, peeled and left whole

Miyoko's Creamy Mt. Vesuvius Black Ash Cheese

Swap outs:

The original recipe called for Maria Piper potatoes, didn't have those, so I used Russet potatoes.

Also, to top the focaccia, the recipe called for 15-20 baby new potatoes, didn't have those on hand either, so again I used the Russet.

The cheese used in the original recipe was Gorgonzola, I used Miyokos Mt. Vesuvius Black Ash Cheese.  I thought the flavor of the Black Ash would be similar to Gorgonzola.  I dotted the top of the focaccia with the cheese.  I was hoping the cheese would melt, but as you can see from the picture, it didn't. I recommend if you use this cheese to spread in on the focaccia first then layer the potato slices on top.

Method:

Boil the potatoes in a large pot until tender.  When potatoes are finished boiling, ladle out 4fl oz of the liquid and set-aside.  Remove the tender potatoes with a slotted spoon and place into a small bowl. Keep the water boiling and add the 3 whole potatoes (or 15-20 new baby potatoes) to the water.  Boil until tender, drain, and set-aside.

In a large bowl, mix the yeast, sea salt, and rosemary.  

Mash the cubed potatoes with olive oil, add to the flour mixture, and mix well.  Now add the reserved potato water gradually; stir until the mixture forms a dough.

Place dough onto a clean surface, use a little olive oil to help knead the dough.  Knead until the dough feels smooth.  Place in a lightly oiled bowl, cover and let rise for 1 hour.

While the dough is rising, place the whole potatoes that you set aside earlier, onto a cutting board.  Slice each potato into thin rounds.

Pre-heat oven to 425 degrees.

Line a large baking sheet with unbleached parchment paper.

Place the dough onto the baking sheet, gently spread the dough using your fingers to fit the sheet.

Drizzle some olive oil over the entire surface of the dough; sprinkle with Rosemary.   Layer the slice potatoes and dot with the cheese.

Bake for 25-30 minutes.  Slice with a pizza cutter or sharp knife and enjoy!

*Recipe from The Great British Baking Show