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Potato focaccia🍠

Bread flour 250g

Sugar 1 tsp

One and a quarter teaspoon of salt

225 ml lukewarm water

3 g dry yeast

2 tablespoons olive oil

About 1 sweet potato

Appropriate amount of honey

This time I made it with the overnight method ✊🏻

Mix the above ingredients other than sweet potatoes,,

When it's well organized, wrap it tightly and put it in the refrigerator, good night (-_-) zzz

Good morning!!!!

Take it out of the refrigerator, add finely cut sweet potatoes and mix (leave the portion on top at the end)

Fermentation while returning to room temperature for a while,

Sprinkle with olive oil and ☝

Top with the rest of the sweet potato and preheat at 200 degrees for 25 minutes 🔥

Finally, apply honey and it's done

# sweet _ potato

5/28 Edited to

さつまいもを使ったフォカッチャは、秋の味覚を存分に楽しめる一品です。特にオーバーナイト法を活用すると、生地がゆっくり発酵して味わい深く、ふっくらとした食感に仕上がります。私も何度か挑戦しましたが、冷蔵庫で一晩寝かせるだけで、生地の手触りがまるで違います。さつまいもは加熱してから混ぜ込む方法もありますが、生地に細かくカットしたさつまいもをそのまま混ぜ込むと、焼き上がった時にほくほく感が楽しめます。オリーブオイルも生地のコクを増し、表面に塗ることでパリッとした皮ができます。焼きあがったら、仕上げにはちみつを塗ることで甘みがプラスされ、より美味しくなります。温かいうちに食べると、さつまいもの自然な甘みとパンの香ばしさが口いっぱいに広がり、おやつやランチのサイドにもぴったりです。また、フォカッチャは様々な具材とも相性がよく、アレンジも自由自在。例えば、ローズマリーや塩をトッピングしたり、クリームチーズを合わせるなど、自分好みの味わいを探る楽しみもあります。初めての方は、今回のレシピのようにシンプルな材料と手順から始め、オーバーナイト発酵を活用してみてください。忙しい日でも前日の夜に準備しておけば、翌朝に焼きたてのフォカッチャが楽しめるので、とても便利です。おうち時間にぜひ試してみてはいかがでしょうか？

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