Focaccia with potatoes and rosemary

Name: Focaccia with potatoes and rosemary - Tamara B.
Ingredients: 300g flour 1; 2 teaspoons salt half a cube of yeast 1 teaspoon sugar approx. 120ml warm milk dried or fresh rosemary 50ml olive oil 1 clove of garlic half an onion 400g potatoes salt; pepper

Pasta/Pizza - Focaccia with potatoes and rosemary by Tamara B. - Recipia

Focaccia with Potatoes and Rosemary Who doesn't love the enticing aroma of freshly baked focaccia? This recipe for focaccia with potatoes and rosemary is a perfect combination of fluffy dough and delicious potatoes, all seasoned with a drizzle of olive oil and aromatic herbs. So, get ready to transform simple ingredients into a special dish that will become the star of your table! Preparation time: 15 minutes Rising time: 45 minutes Baking time: 25 minutes Total time: 1 hour and 25 minutes Number of servings: 6 Ingredients - 300 g wheat flour (preferably type 00 for a fine texture) - 1-2 teaspoons salt - ½ cube fresh yeast (about 20 g) - 1 teaspoon sugar - 120 ml lukewarm milk - Fresh or dried rosemary (to taste) - 50 ml extra virgin olive oil - 1 clove garlic, finely chopped - ½ onion, finely chopped - 400 g potatoes, peeled and sliced thinly - Salt and pepper, to taste Short History Focaccia is a traditional dish that has its origins in ancient Mediterranean civilizations. Over time, recipes have evolved, adapting to available ingredients and local tastes. Potato focaccia is a beloved variant, as the potatoes give it a moist texture and delicious flavor, while the rosemary adds an unmistakable aromatic note. Step by Step 1. Making the dough: In a large bowl, mix the salt with the flour. Then, make a well in the center of the flour. In this well, add the crumbled yeast, sugar, and 3-4 tablespoons of lukewarm milk. Gently mix to combine the ingredients and let it rise for 15 minutes. It is important to use lukewarm milk, not hot, to avoid killing the yeast. 2. Kneading: After the yeast has become frothy, add the remaining lukewarm milk to the flour mixture. Knead the dough with your hands until it becomes elastic and smooth, about 10 minutes. If the dough is too sticky, add a little more flour. 3. Rising: Shape the dough into a ball and place it in a bowl greased with a little olive oil. Cover it with a clean towel and let it rise in a warm place for 45 minutes or until it doubles in size. 4. Preparing the topping: In a small bowl, mix the chopped rosemary, minced garlic, onion, and olive oil. Season with salt and pepper to taste. This mixture will add a special flavor to your focaccia. 5. Preparing the potatoes: Peel the potatoes and slice them very thinly. It is ideal to use a sharp knife or a food processor to get even slices. Wash them well and dry them using a clean towel to remove excess water. 6. Shaping the focaccia: Preheat the oven to 200°C. On a baking tray, place a sheet of baking paper. Spread the risen dough directly on the paper, forming a circle about 1-2 cm thick. Use your fingers to make small dimples in the dough, giving it that rustic look. 7. Adding the topping: Brush the surface with half of the oil and seasoning mixture. Arrange the potato slices evenly on the surface of the dough, then brush them with the remaining flavored oil. Sprinkle the potatoes with a shower of fresh or dried rosemary. 8. Baking: Place the tray in the preheated oven and bake the focaccia for 20-25 minutes, or until golden and crispy. 10 minutes before it is done, take the focaccia out and brush the potatoes with the remaining flavored oil. 9. Serving: After the focaccia is baked, let it cool for a few minutes before cutting it. Serve it warm, as an appetizer or side dish, alongside a fresh salad or even as a sandwich, filled with cheese or cold cuts. Useful Tips - Variations: You can experiment with different types of potatoes, such as sweet potatoes for a different flavor. Additionally, adding olives or sun-dried tomatoes can enhance the taste. - Storing focaccia: Focaccia keeps well for 2-3 days in a plastic bag, but it is best when consumed fresh. You can reheat it in the oven to regain its crispy texture. - Ideal pairings: Focaccia with potatoes and rosemary pairs wonderfully with a dry white wine or craft beer. You can also serve it with a yogurt or tzatziki sauce for a complete culinary experience. Nutritional Benefits This focaccia is an excellent source of carbohydrates, thanks to the flour and potatoes, and provides a good dose of fiber, especially if you use whole wheat flour. Rosemary is known for its antioxidant and anti-inflammatory properties, and extra virgin olive oil brings healthy fats beneficial for the heart. Focaccia with potatoes and rosemary is more than just a simple bread; it is a culinary experience that brings together flavors, textures, and aromas, making it perfect for any occasion. So, don't hesitate to try this simple and delicious recipe that will surely impress everyone at the table!

Focaccia with potatoes and rosemary

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