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Introduction: Focaccia is a beloved Italian bread, known for its soft, fluffy texture and versatility. The combination of potatoes and rosemary in this version brings a unique twist to the traditional recipe. The potatoes add a tender, moist interior, while the rosemary imparts a fragrant, earthy flavor that complements the light, airy dough. Whether you're enjoying it as a side dish, sandwich bread, or just for snacking, this Potato and Rosemary Focaccia is sure to become a favorite in your kitchen.
Ingredients:
1 lb (450g) potatoes, peeled and sliced thinly
3 ½ cups (440g) all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
1 ¼ cups (300ml) warm water
3 tablespoons olive oil, plus extra for drizzling
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 ½ teaspoons salt
Coarse sea salt, for topping
Instructions:
Prepare the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until the mixture becomes frothy and bubbly.
Mix the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture along with 3 tablespoons of olive oil. Stir until the dough begins to come together.
Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook to make this easier.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Potatoes: While the dough is rising, cook the potato slices in a pot of boiling water for 4-5 minutes until they are just tender but not fully cooked. Drain and let them cool.
Shape the Focaccia: After the dough has risen, punch it down to release air bubbles and transfer it to a greased baking sheet. Press it out into an even rectangle or circle, depending on your preference.
Top with Potatoes and Rosemary: Arrange the partially cooked potato slices over the dough, gently pressing them in. Sprinkle with chopped rosemary and drizzle with a little olive oil. Let it rest for 20 minutes.
Bake the Focaccia: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown and the edges are crispy.
Cool and Slice: Remove the focaccia from the oven and let it cool for a few minutes before slicing into squares or wedges.
Serving and Storage Tips:
Serving: This focaccia is perfect as a side dish to soups, stews, or salads. You can also use it to make sandwiches, or enjoy it simply with olive oil and balsamic vinegar for dipping.
Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it tightly in plastic wrap or foil and freeze for up to 1 month. Reheat in the oven for the best texture.
Variations:
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