Potato Flake Sourdough Focaccia Bites
These Potato Flake Sourdough Focaccia Bites are soft, fluffy, lightly crisp on the edges, and perfect for customizing!
Ingredients
- 338 grams all-purpose flour about 2 ⅔ cups
- ¾ –1 cup warm water start with ¾ cup, add more only if needed
- ½ cup potato flake starter
- ¾ teaspoon salt
- 21 grams olive oil about 1 ½ tablespoons
Instructions
- Add the flour, warm water, potato flake starter, salt, and olive oil to a stand mixer bowl. Mix on low with the dough hook until everything comes together. The dough will feel sticky and shaggy at first—this is normal.
- Knead on medium speed for about 8 minutes, until the dough becomes smooth, soft, and slightly tacky. It should pull away from the sides of the bowl but still feel moist.
- If not using a mixer: Do 3–4 rounds of stretch-and-folds every 30 minutes until the dough feels smoother and more elastic.
- Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, usually 6–8 hours depending on the temperature of your kitchen.
- After the dough has risen, generously spray a 12-cup muffin tin with olive oil.
- Divide the dough into 12 equal pieces (about 51 g each). You do not need to shape them into a ball, just press each piece into individual muffin cup. Gently turn the dough over so that the oiled side is now facing up. This helps keep the tops of the dough soft as it rises.
- Cover the pan again with plastic wrap and let the dough rise until the portions have puffed up and nearly doubled.
- Once the dough is risen again, drizzle or spray each piece with a bit more olive oil.
- Get creative and add any toppings you like.
- Gently dimple the tops with your fingertips, just like you would with a full-size focaccia. This helps the toppings settle into the dough.
- Bake at 400°F for 15 minutes, or until the tops are lightly golden and the edges look set. Let cool slightly before removing from the pan.