Happy Tuesday guys! Recipe of the day is Potato & Rosemary Focaccia – our top favourite bread (together with the Tasty Butter Bread ). 🙂
We love freshly baked bread and I make focaccia every other week. Apart from Rosemary Focaccia, I make Mushroom Focaccia and Potato & Rosemary which I’m sharing with you today. Just follow the steps, be patient and I promise you, the result is delicious. 🙂
What you need:
- strong bread flour
- olive oil
- dry yeast
- salt
- water
- potatoes
- rosemary
Here’s how to make this lovely Potato & Rosemary Focaccia
Ingredients:
- 500g strong white bread flour
- 1 large potato, sliced in about 1/2cm pieces
- 14g dry yeast
- 2tsp salt
- 3tbsp olive oil
- 2-3 rosemary sprigs
- 400ml cool water
- sea salt
- extra olive oil
Preparation:
- In a bowl, combine the flour, yeast, olive oil, salt and start adding the water gradually. Use your hand or a wooden spoon to make a dough.
- Drizzle some olive oil on your worktop and transfer the dough. Knead for about 5 minutes. The dough should be very wet.
- Grease the bowl with olive oil and transfer the dough back there. Cover with cling film and leave to double its size, usually about an hour.
- Transfer the dough to one large baking tin or two small ones, lined with greased baking parchment. Press gently down with your fingers and leave for another hour to prove, uncovered.
- Drizzle some more olive oil and press in your fingers to create dimples.
- Arrange the potato slices and add the rosemary leaves and season with sea salt.
- Bake in a preheated oven at 220° for about 20 minutes.
- Serve with some extra olive oil.
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon. Meanwhile, stay home and be safe. xx
