Recipe for purple focaccia: a leavened product with a super colored dough

The purple focaccia is a variant of the traditional focaccia. Its peculiarity obviously lies in the color of the dough and the ingredients used.

The purple focaccia is characterized by a simply enchanting color tone. The secret ingredient in this case are the purple potatoes which are first boiled and then added to the dough. In addition, their cooking water is also used, so as to obtain an even more intense color.

Are you ready to discover one of the delicious recipes that you can also use to replace bread? Of course, you have to take into account the various cooking times and the rising time that is usually lacking in quick and easy recipes, but with a little patience you will get a really soft and fragrant leavened product!

Preparation of the purple focaccia

1. Start immediately by peeling the purple potatoes , rinse them then cut them into chunks.
2. Put them in a saucepan with lightly salted cold water, bring to the stove and cook for about 20 minutes from the boil or in any case until the potatoes are completely cooked.
3. Drain them conserving the cooking water and mash them immediately with a potato masher or a fork, then let them cool.
4. Sift the flour into a fairly large bowl, add the now cold potatoes, a pinch of salt, olive oil and brewer's yeast.
5. Start kneading with your hands and add a little at a time, if necessary, the cooking water of the potatoes. Knead until you get a soft, elastic, but not sticky dough.
6. Put the dough to rest in a bowl covered with a cloth or cling film and let it rise until doubled in volume, at least for 2-3 hours . Then cover a baking sheet with parchment paper, roll out the dough and let it rise for another 30 minutes.
7. Bake the focaccia in a hot oven at 180 ° C for 40 minutes . If you want to make the focaccia even tastier, you can grease the surface with a couple of tablespoons of oil, coarse salt and chopped rosemary before cooking.

The lighter variant of the recipe: focaccia with purple cabbage

In the kitchen you never stop experimenting and so we can't help but offer you another delicious recipe to prepare a focaccia with an enchanting color . Here's how it is prepared!

• 220 g of cooking water from the purple cabbage,
• 150 g of Manitoba flour
• 150 g of flour 00
• 12 g of extra virgin olive oil
• 6 g of dehydrated brewer's yeast
• 6 g of fine salt

1. Clean a nice bunch of purple cabbage and cook it in a pot of salted water. When cooked, drain the cabbage and keep the cooking water aside.
2. Prepare the dough : pour the flours into a bowl, if necessary add part of the cooking water of the cabbage, the oil, the salt and the brewer's yeast. Knead vigorously and let the covered dough rise for 3 hours .
3. Roll out the leavened dough in a greased pan or covered with parchment paper and let it rise for another hour. Grease the surface with a drizzle of oil and cook in the oven at 180 ° C for about 35-40 minutes .

storage

The focaccia prepared in this way can be stored for 2-3 days inside the paper bag of bread or wrapped in a clean cloth.

Do you like to knead? Also try theGenoese focaccia !

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