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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Recipe Information
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)
Instructions
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.
In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture and olive oil while stirring the ingredients together.
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.
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.
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.
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.
Arrange the thinly sliced potatoes on top of the dough, slightly overlapping the slices. Sprinkle the rosemary leaves evenly over the potatoes.
Drizzle the focaccia generously with olive oil and sprinkle coarse sea salt over the top.
Cover the pan with a clean kitchen towel and let the dough rise again for 30-40 minutes.
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.
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
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9778 mg | 425% | |
| Total Carbohydrate | 424.2 g | 154% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 6.9 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
