Potato Rosemary Focaccia Focaccia Con Patate E Rosmarino
Elevate your baking game with this authentic Italian Potato Rosemary Focaccia (Focaccia con Patate e Rosmarino), a comforting and aromatic bread that's as beautiful as it is delicious. Soft and airy with a crisp, golden crust, this focaccia is topped with thinly sliced potatoes, fresh rosemary, and a drizzle of olive oil, creating a rustic yet elegant centerpiece for any table. Infused with the robust scent of rosemary and the savory crunch of coarse sea salt, each bite delivers a perfect balance of flavors and textures. Perfect as an appetizer, side dish, or even a light meal, this classic recipe captures the essence of traditional Italian baking and is sure to impress with its homemade charm. Serve it warm with a drizzle of extra virgin olive oil to let its simplicity shine.
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Ingredients
- 500 g All-purpose flour
- 350 ml Lukewarm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 10 g Salt
- 50 ml Olive oil
- 200 g Potatoes (thinly sliced)
- 2 tbsp Fresh rosemary leaves
- 1 tbsp Coarse sea salt
- 30 ml Olive oil (for drizzling)
Directions
Step 1
In a small bowl, combine the lukewarm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture and olive oil while stirring the ingredients together.
Step 3
Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Step 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Step 5
While the dough is rising, wash and thinly slice the potatoes. Place the slices in a bowl of cold water to remove excess starch and prevent browning. After 30 minutes, pat them dry with a clean kitchen towel.
Step 6
Once the dough has risen, punch it down to release air bubbles. Transfer it to a greased 9x13 inch baking pan or a similar-sized sheet pan. Press the dough evenly into the pan, using your fingers to create dimples across the surface.
Step 7
Arrange the thinly sliced potatoes on top of the dough, slightly overlapping the slices. Sprinkle the rosemary leaves evenly over the potatoes.
Step 8
Drizzle the focaccia generously with olive oil and sprinkle coarse sea salt over the top.
Step 9
Cover the pan with a clean kitchen towel and let the dough rise again for 30-40 minutes.
Step 10
Preheat the oven to 220°C (430°F). Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden and the edges are crisp.
Step 11
Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving. Drizzle additional olive oil on top, if desired, before serving.
Nutrition Facts
| Serving size | (1171.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2696.0 |
| Total Fat 82.7g | 0% |
| Saturated Fat 12.4g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 0mg | 0% |
| Sodium 9778.3mg | 0% |
| Total Carbohydrate 424.2g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 6.9g | |
| Protein 58.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.5mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 1533.6mg | 0% |
Source of Calories