The potato and rosemary focaccia is a classic that is impossible to resist: tall, soft, topped with thin slices of potatoes, and seasoned with oil, salt, and rosemary, it is truly delicious! You can serve it as is or add some mozzarella. I made the potato and rosemary focaccia with type 2 flour because I really like that whole grain taste but not too much, and above all, I find that the basic dough is just more flavorful and aromatic, but you can use the flour you prefer. Whether it’s a savory snack, a packed lunch, a picnic, or simply to replace bread, the potato and rosemary focaccia will always be perfect!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 50 Minutes
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup all-purpose flour
- 3 1/4 cups type 2 flour
- 1 3/4 cups water
- 3/4 oz potato flakes
- 1/4 cup extra virgin olive oil
- 1 tsp active dry yeast
- 1 tsp honey
- 1 tsp salt
- 1 lb potatoes
- to taste rosemary
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Bowl
- 1 Reusable Lid
- 1 12 x 8 inch Baking Dish
Steps
In the bowl of the mixer, add water with oil, salt, and honey. Add the flours, potato flakes (the instant mashed ones are fine), and active dry yeast. Knead until you obtain a homogeneous and soft dough. Cover with plastic wrap or the appropriate reusable lids and let rise for 2 hours or until doubled in size. After the resting time, turn the dough out onto a lightly floured work surface, form a rectangle, and give it a round of strengthening folds by bringing the short side edge to the center. Repeat with the opposite side and position it over the previous one. Form a ball, cover it with a bowl, and let rest for 20 minutes. Grease a baking dish, place the dough inside, and spread it out with your hands. Thinly slice the potatoes with a mandoline and distribute them on the focaccia surface, slightly overlapping. Sprinkle with a drizzle of oil, rosemary, and let rise for 30 minutes. Bake in a preheated oven at 400°F for 20 minutes.
