Best 2 Potato Rosemary Focaccia Recipes
Immerse yourself in the world of delectable flavors with our comprehensive guide to creating the perfect potato rosemary focaccia. Discover the secrets behind this classic Italian bread, from selecting the right ingredients to achieving that golden-brown crust and fluffy interior. Learn how to incorporate ароматні potatoes and fragrant rosemary, creating a delightful harmony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, this article will equip you with the knowledge and techniques you need to craft a potato rosemary focaccia that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
POTATO ROSEMARY FOCACCIA
Steps:
- In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
SIMPLE POTATO AND ROSEMARY FOCACCIA
This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner
Provided by Karen Elizabeth
Categories Yeast Breads
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
- Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
- Preheat the oven to 180C/350F/Gas Mark 4.
- Lightly oil a large baking tray.
- Place the dough in the middle, and work it out to the edges to form a square or rectangle.
- Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
- Bake for 50 minutes, covering if the focaccia is getting too brown.
Tips:
- To achieve the perfect focaccia texture, it's important to use a combination of bread flour and all-purpose flour. Bread flour will give the focaccia a chewy texture, while all-purpose flour will help it rise properly.
- Make sure to use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use dried rosemary, but be sure to reduce the amount you use by half.
- If you want a crispy crust, be sure to brush the focaccia with olive oil before baking. You can also sprinkle some sea salt on top before baking for an extra burst of flavor.
- To ensure that the focaccia is cooked through, insert a toothpick or skewer into the center. If it comes out clean, the focaccia is done.
- Let the focaccia cool slightly before slicing and serving. This will help it hold its shape and prevent it from crumbling.
Conclusion:
This potato rosemary focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It has a crispy crust, a chewy interior, and is packed with flavor. Whether you're serving it as an appetizer, a side dish, or a main course, this focaccia is sure to be a hit. So next time you're looking for a delicious and impressive bread to make, give this potato rosemary focaccia a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love