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Potato and rosemary focaccia
Potato and rosemary focaccia
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this simple and delicious potato focaccia for your next weekend gathering!
Ingredients:
  • 250ml water
  • 5.00 gm caster sugar
  • 2 tsp dried yeast
  • 450g plain flour
  • 2.40 gm salt
  • 1 tsp bread improver
  • 80ml olive oil
  • 2 small pontiac potatoes or desiree potatoes, very thinly sliced
  • 1 bunch rosemary, sprigs picked
  • 1 garlic clove, thinly sliced
  • 2.40 gm sea salt flakes
Instructions:
  • In a bowl, mix together water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
  • In a large bowl, mix together the flour, salt, and bread improver, then create a well in the center. Pour in the yeast mixture along with 1/4 cup (60ml) of oil. Stir until the mixture comes together, then transfer it to a lightly floured surface and knead for 10-15 minutes until the dough is smooth and elastic. Brush a large bowl with oil, place the dough in it, and coat it with oil. Loosely cover the bowl with plastic wrap and let it rest in a warm, draft-free spot for 1 hour until the dough doubles in size.
  • Preheat the oven to 220°C, then grease a 23cm square cake pan by brushing it with oil.
  • Punch down the dough with your fist, knead for 2-3 minutes, then roll out with a rolling pin into a 23cm square and place it in the cake pan.
  • With a small, sharp knife, make 1cm deep slits into the dough. Fill the slits with potato slices, rosemary, and garlic. Drizzle with remaining oil, sprinkle salt flakes, and season with freshly ground pepper. Let it rest for 20 minutes to rise.
  • Bake at high temperature for 10 minutes, then lower heat to 180°C and continue baking for another 20 minutes, until potatoes are golden brown, slightly crisp, and bread is hollow when tapped. Cool on a wire rack.

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