Although I love to grill and “do it big” during the summer season, every now and then a nice sandwich is just right (especially when the kitchen is a construction zone). Salty, moist focaccia, the creamy, cheesy eggs, the smooth garlic kick from the aioli, the Danish salami – packed up nicely and ready to go! Fingerlickin´good…
Sorry for the somewhat weird title, potetkake doesn´t (I discovered) have a really good English translation. Lompe is another Norwegian name for this funny looking, traditional, yet scrumptious whatchamacallit. Since another Norwegian synonym probably doesn´t help you much, I am just gonna call it potetkake for the rest of the post, ok?
And I will do my best to explain to you what it is and I will present one very traditional way to use it, and one untraditional (at least in my region!). Both delicious!
Knekkebrød, or crisp bread, is said to be over a thousand years old and was one of the foods accompanying the Vikings on their raids. Today it serves as a quick, tasty and healthy breakfast or a between-meals snack. For many, many years I have eaten Wasa´s various crisp breads. It didn´t occur to me that I could bake my own until my mom started baking crisp breads. My family is addicted, so my mom bakes a batch just about every weekend, lasting the entire week. Last weekend I was home, baking with her. 🙂
Good news: you will need few ingredients and the crisp breads almost make themselves. A tiny bit of effort that will be rewarded for the rest of the week.
I have baked a few focaccias in my time. Can´t really brag about any of them though – not until I tried this recipe that is. It is easy and quite quick to make. Well, the actual work involved is quick – as with all yeast-based dough you can´t really rush the rising.
But here´s the real bonus: for everyone out there that hate getting your hands dirty and messy and sticky and yucky – I promise you can make this bread and not get more than ONE finger messy! How is that for breadbaking? Not too shabby, huh?