Potato Chip Focaccia

Updated at: Fri, 07 Jun 2024 14:11:21 GMT

Step 1

I added 2 extra tablespoons of water (30ml) into the dough to account for the water the potato chips will absorb once they're in the dough.

Step 2

Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for the potato chips. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it.

Step 3

Mix the base focaccia dough - you can use my ‘Overnight Focaccia’ or ‘Same-Day Focaccia’. Overnight Focaccia: https://s.samsungfood.com/VfPsy Same-Day Focaccia: https://s.samsungfood.com/BRWIR

Step 4

You will need to incorporate the potato chips into the dough during both sets of stretch and folds. After you've mixed the dough, cover it to rest at room temperature for 15 minutes. During that time, crush the potato chips to small pieces in the bag and divide the chips into three equal portions.

Step 5

When it’s time for the first stretch and fold, 1/3 (50g) of the crushed potato chips over the dough and stretch and fold as instructed in the focaccia recipe. Cover and rest the dough for 15 minutes and then repeat with another 1/3 of the potato chips. Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1 - 1.5 hours (or adjust if using the overnight recipe).

Step 6

When the focaccia dough has finished proofing in the bowl, line the tray with nonstick parchment paper and coat it with about 2-3 Tablespoons of extra virgin olive oil..

Step 7

Tip the dough onto the prepared tray and fold it up into thirds as instructed in the base focaccia dough recipe (it should look a bit like a burrito). Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours.

Step 8

Preheat the oven to 205C/400F and place the baking rack into the lowest position in the oven. Note that this is a lower temperature than you’d normally bake focaccia at - you don’t want the potato chips on top to burn! If you have the pizza setting on your oven, use that as it will direct heat to the bottom of the focaccia to ensure the bottom will get crispy.

Step 9

Remove the inverted tray that's covering the focaccia dough. The dough should have spread out a bit in the tray - it won't have spread all the way to the edges of the tray though. You can coax the dough to a thinner thickness if you wish to. Sprinkle the remaining potato chips evenly over the entirety of the dough and then drizzle with about a tablespoon of extra olive oil. Dimple the butter into the dough using your fingers and then sprinkle with flaky sea salt. Bake the focaccia for 18-22 minutes or until the bread is golden brown.

Step 10

Allow the bread to cool for about 15-20 minutes before cutting in. I used this bread to make an amazing Loaded Baked Potato Grilled Cheese Sandwich - I'll share the recipe soon! It's also really delicious dipped into olive oil and balsamic vinegar, it gives salt and vinegar potato chips vibes!

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Crispy

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