The focaccia with potatoes is a must when I make pizza, but this time I slightly changed the base pizza dough to make a focaccia that remains a bit thicker and soft.
Like all leavened products, you definitely need a little more time for rising, but the result is always satisfying!
When I prepared it at home, it was really appreciated, give it a try!!!!
Then let’s take yeast, water, flour, oil, potatoes, and start making the potato focaccia.
Obviously, instead of cooking the potatoes in a pan and then putting them on the focaccia, you can also slice the potatoes very thinly and put them raw on the pizza and season them, but personally, even if it takes more time, the version I propose is much better.
Try my recipe and let me know!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
About 1850 Kcal per each focaccia
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 focaccias
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups Warm water
- 0.88 oz Fresh yeast
- 5 2/3 cups Type 0 flour
- 6.35 oz Manitoba flour
- 2 teaspoons Salt
- 4 tbsps Extra virgin olive oil + 1/2 tbsp of extra virgin olive oil to grease the pan
- to taste Salt
- 3 Large potatoes
- to taste Rosemary
- 1 tbsp Extra virgin olive oil
Preparation of Potato Focaccia
Take a medium-large bowl, put the warm water, the yeast, and let it dissolve.
Add 150 grams of type 0 flour, mix, then add 2 teaspoons of salt, extra virgin olive oil, add the remaining Manitoba flour and type 0 flour, and form a dough.
Leave to rise in the bowl, covered with plastic wrap for at least 2 hours and until doubled.
Meanwhile, take a non-stick pan, add a tablespoon of extra virgin olive oil, wash and cut the potatoes into medium-small chunks, place them in the pan, season with salt, rosemary, and cook over medium heat until a slight crust forms, making sure they don’t overcook; stirring constantly.
Once risen, transfer the dough to a floured work surface and knead it until you get a compact but soft dough.
Leave on the work surface, covered with plastic wrap or a cloth for 30 minutes.
After the time has passed, take the dough, stretch our focaccia with your hands to a thickness of about an inch and transfer it to a greased pan measuring approximately 12×16 inches, grease our focaccia, and pour over the previously cooked potatoes.
