Focaccia with potatoes and rosemary

4 servings

60 minutes

Focaccia with potatoes and rosemary is an Italian pastry that embodies the traditions of Mediterranean cuisine. Its history traces back to ancient Rome, where similar flatbreads were baked on hot stones. The delicate dough infused with the aromas of olive oil and herbs creates a wonderful combination with soft slices of potato and pungent rosemary. This dish is perfect as a standalone snack or as an accompaniment to lunch. The taste of focaccia is tender, slightly sweet due to the dough, with light spicy notes of rosemary and pleasant creaminess from the potato. It pairs wonderfully with cheese, meat delicacies, or simply a glass of good wine, filling the meal with the warmth and coziness of Italian traditions.

Energy value per serving

• Calories: 639.3
• Proteins: 15.1g
• Fats: 12.2g
• Carbohydrates: 119.6g

Ingredients

• Salt: 1 tsp
• Sugar: 1.5 tbsp
• Olive oil: 2 tbsp
• Dried parsley: 0.3 tbsp
• Dried oregano: 0.3 tbsp
• Wheat flour: 3.5 glass
• Ground red pepper: 0.3 tbsp
• Water: 1.5 glass
• Potato: 3 pc
• Dry yeast: 2 tsp
• Rosemary: 2 tsp

Cooking steps

1. In a small bowl, mix all the ingredients for the herb butter and set aside.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Dried parsley: 0.3 tablespoon
   • Dried oregano: 0.3 tablespoon
   • Ground red pepper: 0.3 tablespoon

2. Then mix all the ingredients for the dough. Knead thoroughly until the dough is soft and elastic. Transfer to an oiled bowl and let it rise.

   Required ingredients:

   • Salt: 1 teaspoon
   • Sugar: 1.5 tablespoon
   • Olive oil: 2 tablespoons
   • Wheat flour: 3.5 glasss
   • Water: 1.5 glass
   • Dry yeast: 2 teaspoons

3. Meanwhile, wash and peel the potatoes (optional), and slice them thinly. Add the potatoes with 1 cup of water and 0.5 teaspoon of salt to a bowl and heat in the microwave for 2 minutes on the highest power.

   Required ingredients:

   • Potato: 3 pieces
   • Water: 1.5 glass
   • Salt: 1 teaspoon

4. Take out of the water, let it dry, and set aside.

5. Once the dough has risen, divide it into two parts.

6. Stretch or roll each piece into a rectangle measuring 28x18 cm.

7. Transfer the dough to a mold or baking sheet and gently press with your fingers, making small indentations in the dough.

8. Thoroughly grease with herb butter, then sprinkle with rosemary and place the potatoes. Sprinkle again with rosemary, salt, and pepper.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Rosemary: 2 teaspoons
   • Potato: 3 pieces
   • Salt: 1 teaspoon
   • Ground red pepper: 0.3 tablespoon

9. Cover the dough and let it rise again for 1 hour, or until it looks even more airy.

10. Bake at 220 degrees for 22-25 minutes, or until the top is golden-brown. Cut into pieces and serve.