This Kamut and Barley Focaccia has a special dough made with mash potatoes and it’s a typical apulian recipe from south of Italy.
I used organic Wholemeal Kamut and Barley flours to give it a lighter texture by taking away the excess gluten content of the traditional Wheat flours.
Give it a try!


500gr organic wholemeal Kamut flour,
500gr organic Barley flour,
1 large size potato boiled and mashed,
2 teaspoons dry yeast
1 teaspoon brown sugar
1-1/2 cups of warm water
EVO olive oil
2 tablespoons sea salt
Fresh tomatoes
1 clove garlic


Get the yeast working by sprinkling it with the sugar in the warm water. Leave it to dissolve and sit for about 10 mins. Stir occasionally.
In a large bowl place the 2 flours, the salt, the mashed potato, 2 tablespoons of Evo OIL and start mixing with your hands. Add the water with yeast and knead vigorously for about 5 mins until the dough is smooth and elastic but not sticky. Should it be sticky add some more flour.
In the meantime switch the oven on for 5 min at 50° C just to keep it warm. Switch it back off again.
Line a baking tray with parchment paper, drizzle some olive oil and place the dough on top. Now start working with your fingers by flattening the dough to about 1.5 cm thickness.
Proceed to garnish the focaccia with sliced tomatoes, oregano, sea salt, a good drizzle of olive oil. If you like, you could stick some very thin slices of fresh garlic into the dough to give it some extra flavour.

Place the tray in the oven and leave the focaccia to raise slowly from 2 to 4 hours until it doubles its size. Pay attention: the oven should be just a little warm to kickstart the raising process.
When your focaccia looks nice and ready take the tray out, switch the oven back on again at  220° C for about 15 min before you place the tray on the bottom shelf.
Bake for about 20/25 mins until golden brown.

[cml_media_alt id='1395']Kamut and Barley Focaccia - 2[/cml_media_alt]

This post is also available in: Italian