There potato and rosemary focaccia it’s a easy recipe to make: just a few simple ingredients are enough to bring one to the table homemade focaccia, rustic and perfumed perfect a snack or for one dinner alternative.
Ingrediants
- 150 g of flour 00
- 150 g of Manitoba flour
- 200 g of potatoes
- 140 ml of warm water
- 1 teaspoon of honey
- 7 g of dehydrated brewer’s yeast
for dough:
- 2 teaspoons of salt
- 20 g of extra virgin olive oil
- extra virgin olive oil
- Rosemary
- Maldon salt
Furthermore:
Focaccias are among the most popular leavened products: soft and delicious, they can be simple or enriched with tasty ingredients. In this case, we propose one potato and rosemary focaccia, ideal to be served as starter or real dinner, next to cured meats and cheeses, or for one snack healthy and greedy.
There mashed potatoes in the dough it gives a very fragrant focaccia, soft and delicate inside, with a rustic and inviting crust. There recipe it’s a lot easy, just knead for a long time and leave bump up knead for at least two hours, even more if possible, in one warm place.
The Italian gastronomic tradition sees many variations of focaccia present from North to South. One of the most famous is certainly the Genoese flat bread, with only oil and salt or in the variant with onion and Focaccia from Bari with cherry tomatoes. Passing through a sweet Tuscan specialty, absolutely to try at least once in your life, which is the Schiacciata aluva.
OTHER TASTY RECIPES: Focaccia alorigano, Focaccia without dough, stuffed Focaccia, Focaccia with Thermomix
How to prepare: Very easy potato and rosemary focaccia
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
1h and 10 min
- Rising time
-
2h and 20 min
- Portions
-
8
How to prepare: Very easy potato and rosemary focaccia
Start preparing the potato and rosemary focaccia by boiling the potatoes in plenty of lightly salted water until soft. Drain, peel and mash with a potato masher. Collect the two flours, the mashed potatoes, the honey, the yeast, the 20 grams of oil, warm water and the salt in a bowl or in the jug of the mixer. Knead vigorously for at least 15 minutes until the mixture is soft and a little sticky. Compact it with your hands and give it the usual shape of a ball. Cover with cling film and let rise until doubled (it will take at least 2 hours).
After this time, roll out the dough with your hands in a round pan with a diameter of 24 cm greased with oil. Make some hollows on the surface with your fingers then sprinkle a little water and drizzle with oil. Finally sprinkle with rosemary needles and Maldon salt. Cover with a cloth and let it rise for another 20 minutes. Put in a preheated oven at 200 ° for 15 minutes, then reduce the temperature to 180 ° and cook for another 15 minutes. Remove from the oven and serve the potato and rosemary focaccia warm or at room temperature.
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