Focaccia with Potatoes and Rosemary
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Focaccia with Potatoes and Rosemary
Ingredients
- Salt - 1 teaspoon
- Sugar - 1½ tablespoons
- Olive Oil - 2 tablespoons
- Dried parsnip - ¼ tablespoon
- Dried Rosemary - ¼ tablespoon
- Wheat Flour - 3½ cups
- Red Long Chili Peppers - ¼ tablespoon
- Water - 1½ cups
- Salad Potatoes - 3 pieces
- Dry yeast - 2 teaspoons
- Rosemary - 2 teaspoons
Step by Step guide
Step 1
In a small bowl, mix all the ingredients for the herb oil and set aside.
Step 2
Then combine all the ingredients for the dough. Knead thoroughly until the dough is soft and elastic. Transfer to an oiled bowl and let it rise.
Step 3
Meanwhile, wash and peel the potatoes (optional), and slice them thinly. Add the potatoes along with 1 cup of water and ½ teaspoon of salt to a bowl and heat in the microwave for 2 minutes on high power.
Step 4
Remove from the water, let dry, and set aside.
Step 5
Once the dough has risen, divide it into two parts.
Step 6
Stretch or roll each part into a rectangle measuring 11x7 inches.
Step 7
Transfer the dough to a baking dish or sheet and gently press with your fingers to make small dimples in the dough.
Step 8
Generously brush with the herb oil, then sprinkle with rosemary and arrange the potatoes on top. Again sprinkle with rosemary, salt, and pepper.
Step 9
Cover and let the dough rise again for 1 hour, or until it looks even more airy.
Step 10
Bake at 428°F (428 degrees Fahrenheit) for 22–25 minutes, or until the top is golden brown. Cut into pieces and serve.
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