Potato rosemary focaccia recipe

Last updated on February 4th, 2018

Potato rosemary focaccia recipe with step by step photos. Today I am sharing a very delicious and flavorful focaccia recipe with potatoes and fresh rosemary. Last week I spotted fresh rosemary in store and I was really excited. I immediately picked it up and tried few recipes that I had in my to do list. I have made focaccia recipe many times, In fact it is our favorite bake and do many variations in it.

I saw this potato rosemary focaccia recipe in a cook book and liked it very much. I thought of trying it with dried rosemary but when you have fresh herbs in hand nothing like that right. If you like potatoes and bread, this potato rosemary focaccia recipe is a must try for you. Soft and spongy bread topped with thin potato slices and fresh rosemary sprigs, this focaccia is a real treat.

To make potato rosemary focaccia recipe I have used whole wheat flour. You can use maida if you prefer. Try using good quality olive oil for awesome flavor and taste. If you do not have fresh rosemary in hand you can use dried rosemary. You can even use parsley instead.

Serve potato rosemary focaccia warm with a soup for a nice comforting meal on a cold day.

Here is how to make potato rosemary focaccia recipe with step by step photos.

Also check onion focaccia, veg pizza, grilled pizza, skillet pizza

Step by step potato rosemary focaccia recipe

1.Take 1 cup luke warm water in a bowl. Add 3/4 tablespoon sugar and mix well. Sprinkle 3/4 tablespoon active dry yeast over it. Let the yeast get activated. In the meantime add 1/2 teaspoon chili flakes, 1/2 teaspoon minced garlic in 3 tablespoons olive oil. Let it sit for 3 hours.

2. Par boil the sliced potatoes in salted water for 5-7 minutes. Drain and set aside

2. Once the yeast has bubbled well, take the yeast water in a mixing bowl. Add 2 cups whole wheat flour, 1 teaspoon olive oil, salt and mix well.

3. Knead well and make a soft dough. Let the dough proof for 1.5 hours or until it doubles up in volume.

4. Once the dough is ready, punch it slightly and knead once. Divide the dough into 2 prats.

5. Take one part and roll into thick circle or rectangle.

6. Make dimples all over the rolled bread.

7. Brush the rolled bread generously with herbs infused oil.

8. Arrange the boiled potato slices all over the rolled circle. Top geerously with chopped rosemary sprigs, chili flakes and some salt if required. Let the bread rest and raise for a while (30-40 minutes)

9. Once you are ready to bake preheat oven at 220C. Bake the prepared bread in oven for 15-18 minutes or until the edges are crisped and potatoes slightly wilt. Allow to cool for 10 minutes. Serve potato rosemary focaccia warm.

Potato rosemary focaccia recipe card below:

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Potato rosemary focaccia recipe

Prep Time

3 hrs 40 mins

Cook Time

18 mins

Total Time

3 hrs 58 mins

 

Potato rosemary focaccia recipe with step wise photos. So delicious and flavorful vegan potato rosemary focaccia recipe, easy to bake beginners recipe

Course: Snack

Cuisine: Italian

Servings: 2

Calories: 326 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• For dough
• 2 1/4 cups whole wheat flour
• 3/4 tablespoon active dry yeast
• 3/4 tablespoon sugar
• 1 cup luke warm water.
• 1 teaspoon olive oil
• Salt
• For topping
• 1 large potato sliced
• 2 teaspoons chopped rosemary sprigs.
• 3 tablespoons olive oil
• 1/2 teaspoon chili flakes
• 1/2 teaspoon minced garlic
• Salt as required

Instructions

1. Take 1 cup luke warm water in a bowl. Add 3/4 tablespoon sugar and mix well. Sprinkle 3/4 tablespoon active dry yeast over it. Let the yeast get activated. In the meantime add 1/2 teaspoon chili flakes, 1/2 teaspoon minced garlic in 3 tablespoons olive oil. Let it sit for 3 hours.
2. Par boil the sliced potatoes in salted water for 5-7 minutes. Drain and set aside
3. Once the yeast has bubbled well, take the yeast water in a mixing bowl. Add 2 cups whole wheat flour, 1 teaspoon olive oil, salt and mix well.
4. Add required water and make a dough. Knead well and make a soft dough. Let the dough proof for 1.5 hours or until it doubles up in volume.
5. Once the dough is ready, punch it slightly and knead once. Divide the dough into 2 prats.
6. Take one part and roll into thick circle or rectangle.
7. Make dimples all over the rolled bread.
8. Brush the rolled bread generously with herbs infused oil.
9. Arrange the boiled potato slices all over the rolled circle. Top geerously with chopped rosemary sprigs, chili flakes and some salt if required. Let the bread rest and raise for a while (30-40 minutes)
10. Once you are ready to bake preheat oven at 220C. Bake the prepared bread in oven for 15-18 minutes or until the edges are crisped and potatoes slightly wilt. Allow to cool for 10 minutes. Serve potato rosemary focaccia warm.

Recipe Notes

1. This recipe yields 2 7" focaccia
2. You can brush the top with some butter if needed

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