POTATO AND ROSEMARY FOCACCIA
Steps:
- Put the flour, yeast and 1 tablespoon of salt in a large bowl. Stir to combine and make a well in the middle. Gradually pour 650ml of lukewarm water into the well, continuously stirring and bringing in the flour as you go to form a rough dough.
- Transfer the dough to a flour-dusted surface and knead for around 10 minutes, or until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove in a warm place for around 1 hour, or until doubled in size.
- Meanwhile, lightly grease a large baking tray. Once the dough has risen, knock it back with your fist and place on the oiled baking tray. Using your hands, spread it out to cover the tray, then drizzle with olive oil. Use your fingers to push down into the dough to make lots of little wells and dips.
- Meanwhile, preheat the oven to 200ºC/400ºF/gas 6. Add the Jersey Royals to a medium pan of boiling salted water, reduce the heat to medium and simmer for 10 to 15 minutes, or until cooked through. Drain and leave to cool in a colander. Meanwhile, finely slice the purple potatoes with a mandolin (use the guard!) and add to a bowl with the rosemary leaves.
- Separate and lightly crush the garlic cloves, then add to the bowl with a drizzle of olive oil and toss to combine. Evenly spread the potato mixture over the dough, crumble over the cooled Jersey Royals, drizzle with a little more olive oil and season with salt and pepper. Cover with a tea towel and leave in a warm place for another hour, or until doubled in size.
- Once risen, use your fingers to push down into the dough again to make lots of little wells and dips. Place in the hot oven for 25 to 30 minutes, or until golden and cooked through. Leave to cool slightly, drizzle with a little extra virgin olive oil and serve.
Nutrition Facts : Calories 363 calories, Fat 3 g fat, SaturatedFat 0.4 g saturated fat, Protein 14 g protein, Carbohydrate 75.4 g carbohydrate, Sugar 2 g sugar, Sodium 0 g salt, Fiber 0 g fibre
POTATO FOCACCIA
Chef's note: You can use store-bought pizza dough for this recipe. You will need about 1 1/2 pounds.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 3h5m
Yield about 1 1/2 pounds of dough, or 6 servings
Number Of Ingredients 13
Steps:
- Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
- Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
- Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
- Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
- Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
- Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
- Preheat the oven to 375 degrees F. Oil a baking sheet.
- Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
- Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
- Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.
FOCACCIA
This is my favourite Italian flatbread. It's not very difficult to make.
Provided by Jamie Oliver
Categories Beautiful baking recipes Bread Baking
Time 45m
Yield 2 large, or 4 smaller focaccia
Number Of Ingredients 5
Steps:
- Follow the basic recipe until Step 8, then split the dough into half or quarters.
- Roll or push it out to an oval shape roughly 1.5cm thick; don't fuss around for perfection, it's supposed to be rough and rustic, so what a great excuse for a beginner!
- Place on a baking tray liberally dusted with semolina, and spread evenly with your chosen topping (see tips).
- Finally, make those characteristic holes by pushing all your fingers deep into the dough many times, which allows the flavour of the topping to penetrate.
- Leave to prove again in a warm place and after about 45 minutes it will prove to that classic 3cm high.
- Bake for about 15 minutes at full whack (240°C/475°F/gas 9) until ready. As soon as the focaccia comes out of the oven, feed it with a good drizzle of your very best extra virgin olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has cooled slightly.
Nutrition Facts : Calories 270 calories, Fat 1.7 g fat, SaturatedFat 0.3 g saturated fat, Protein 8.5 g protein, Carbohydrate 58.8 g carbohydrate, Sugar 2.1 g sugar, Sodium 2.3 g salt, Fiber 2.3 g fibre
POTATO ROSEMARY FOCACCIA
This dough recipe makes the best-tasting all-purpose focaccia dough that I've ever had and is also the easiest to make. Potato, onions, and rosemary make the focaccia base which is accented with a basil, oregano, rosemary, garlic, and thyme oil.
Provided by Peter Reinhart
Categories Sides
Time 18h
Number Of Ingredients 22
Steps:
- With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes.
- Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
- Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
- Then add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure.
- Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.
- In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
- Shape and dimple the dough in a 12 by 17-inch (30 by 43-cm) sheet pan using the 2 tablespoons olive oil for preparing the pan and the 1/4 cup olive oil for dimpling the dough. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
- While the dough is rising in the pan, prepare the potatoes. If using new potatoes, place them in a saucepan with water to cover, bring to a boil, and boil for about 10 minutes, or until they can be easily pierced with a fork. Drain, let cool (or plunge them in cold water to speed the process), and cut into 1/4-inch-thick (6 mm) slices. If using regular-sized Yukon Gold potatoes, slice them paper-thin using a food processor, a mandoline, or a chef's knife. In a bowl, combine the sliced potatoes, onion, if using, and rosemary. Pour in the herb oil and toss gently to coat.
- Preheat the oven to 500°F (260°C). When the focaccia is fully risen and ready to bake, remove the potatoes from the oil, shaking off the excess oil, and spread the slices over the surface of the dough, either randomly or stacked like dominoes. If using Yukon Gold potatoes, you may need to overlap more tightly to fit on the dough. If using onions, scatter them over the potatoes. Place the sheet pan on the middle shelf of the oven, bake for 5 minutes, and then lower the temperature to 400°F (200°C). Bake for 15 minutes, then rotate the pan 180 degrees. Continue to bake for 20 to 25 minutes longer or until the dough and the potatoes are golden around the edges.
- Remove the finished focaccia from the oven and immediately transfer it to a cooling rack. Drizzle any oil remaining in the pan, as well as any remaining herb oil, to taste, over the potatoes. Season with salt and pepper, then let cool for at least 20 minutes before cutting and serving.
Nutrition Facts : ServingSize 1 portion, Calories 798 kcal, Carbohydrate 84 g, Protein 15 g, Fat 46 g, SaturatedFat 25 g, Sodium 1470 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 19 g
SOFT POTATO FOCACCIA BREAD
The addition of cooked potatoes makes this the softest, most delicious Focaccia Bread you will ever taste. The perfect appetizer!
Provided by Rosemary Molloy
Categories Appetizer Bread and Pizza Main Dish
Time 2h35m
Number Of Ingredients 15
Steps:
- Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
- In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
- Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
- Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
- Divide dough and place in prepared pans, with finger tips make prints in the dough.
- To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
- Bake for approximately 20 minutes until dough is cooked. Serve. Enjoy!
Nutrition Facts : Calories 655 kcal, Carbohydrate 86 g, Protein 19 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1179 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
NEW POTATO & ROSEMARY FOCACCIA
This easy Italian-style loaf is inspired by the classic chip buttie - perfect as an alternative to a dinner party bread basket
Provided by Miriam Nice
Categories Side dish, Buffet, Snack
Time 1h30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
- Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
- Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
- Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
- When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
ROSEMARY FOCACCIA WITH OLIVES
Steps:
- Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
- Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
- Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
- Bake until golden, about 18 minutes. Serve warm or at room temperature.
POTATO FOCACCIA PUGLIESE
A basic bread made into something special with rosemary and potatoes. Serve with salad for a light lunch
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack
Time 2h55m
Number Of Ingredients 8
Steps:
- Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, then mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix again, then put on a lightly floured work surface and knead well. Place the dough in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size.
- Remove from the bowl, knock back the dough, then spread out with your hands onto a large, oiled baking tray 20cm x 30cm. Brush with olive oil and make deep indentations with your fingers. Layer the potatoes and rosemary leaves over the top and drizzle with a little more oil. Leave to prove for 1 hour until doubled in size.
- Heat oven to 230C/fan 210C/gas 8. Sprinkle the dough with a little rock salt, if you like. Bake the bread for 30 mins until it is golden, the potatoes are tender and it sounds hollow when tapped underneath. Drizzle the loaf with more olive oil, if you like and, when cooled, serve on the tray.
Nutrition Facts : Calories 266 calories, Fat 3 grams fat, Carbohydrate 55 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
POTATO ROSEMARY FOCACCIA ( FOCACCIA CON PATATE E ROSMARINO )
Cooking time includes rising time. I don't own a Kitchenaid type mixer so the instructions are for hand kneaded bread. I imagine a mixer would work just fine for mixing and kneading. This is a great way to use up leftover mashed potatoes.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 592.3, Fat 13.6, SaturatedFat 2.1, Cholesterol 1.4, Sodium 1397.8, Carbohydrate 103, Fiber 6.1, Sugar 2.8, Protein 13.9
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.
More about "potato rosemary focaccia food"
POTATO ROSEMARY FOCACCIA - CHEBE RECIPES
From recipes.chebe.com
Servings 3Estimated Reading Time 1 minCategory Main CourseTotal Time 1 hr
- In a microwave-safe dish, add the potatoes and salted water and microwave on high for 4 minutes, stirring once halfway through. Drain and set aside.
- Preheat oven to 390F. In a mixing bowl, add the Chebe mix. With a fork, blend in the baking powder, Parmesan, milk, eggs and oil. Mix for a couple of minutes then continue with your hands, kneading until the dough is smooth and well blended.
- Press the dough into a 9” pie plate. Make deep indentations in the top of the dough with your fingers and insert the potato chunks.
BEST ITALIAN FOCACCIA RECIPE: ROSEMARY FOCACCIA BREAD ...
From shelovesbiscotti.com
5/5 (6)Total Time 2 hrs 56 minsCategory BreadCalories 143 per serving
- While the dough is resting, combine all of the ingredients for the topping (except for the salt) in a small bowl and set aside.
- Preheat your oven to 400 °F (200 °C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.
ROSEMARY-POTATO FOCACCIA ROLLS RECIPE - FOOD AND WINE
From foodandwine.com
4/5 Category Focaccia BreadServings 12Total Time 3 hrs
- In the bowl of a standing electric mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot for 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 400°. Line 3 large rimmed baking sheets with parchment paper. On one of the sheets, toss the potatoes with the rosemary and 1/2 cup of olive oil and season with salt. Spread the potatoes in a single layer and bake until tender, 15 minutes. Let cool.
- Turn the dough out onto an oiled surface and press to deflate. Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled in bulk, 1 hour. Fan 3 potato slices on the top of each roll and brush with more oil.
- Set a sheet pan in the bottom of the oven and fill with water to create steam. Bake the focaccia rolls for 30 minutes, until golden brown; shift the pans halfway through baking. Transfer the pans to racks and let the rolls cool completely.
ROSEMARY FOCACCIA BREAD WITH POTATOES - THE LITTLE POTATO ...
From littlepotatoes.com
3.8/5 (4)Estimated Reading Time 3 minsCategory SideTotal Time 2 hrs 25 mins
- In a bowl or stand mixer, combine warm water, sugar, yeast, salt, and about 3/4 of the all-purpose flour. Mix until combined and then knead in a stand mixer with a dough hook or on a lightly floured countertop. Add the remaining flour in small quantities as needed. Knead for 10 minutes or until dough is smooth and elastic.
- Coat dough ball with a little bit of olive oil and place in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about one hour).
- Cut a piece of parchment paper to fit your pan (tested in a 10-inch cast-iron skillet). Drizzle the parchment paper with olive oil.
- After the dough has risen, punch it down and form it into the parchment-lined pan. Cover with a damp tea towel and leave to rise until doubled in size (about 40 to 60 minutes).
POTATO & ROSEMARY FOCACCIA BREAD - LOVE AND OLIVE OIL
From loveandoliveoil.com
Servings 6-8Total Time 3 hrsEstimated Reading Time 6 mins
FOCACCIA RECIPE (IT'S INCREDIBLE) - RECIPETIN EATS
From recipetineats.com
5/5 (87)Category BreadsCuisine ItalianCalories 265 per serving
- Make mashed potato: Peel potato, cut into 2.5cm / 1" chunks. Boil until fully tender (around 10 - 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.
- Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.
- Bake for 25 - 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
- Confit Garlic & Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.
SOFT POTATO ROSEMARY FOCACCIA BREAD - COOKING MY DREAMS
From cookingmydreams.com
5/5 (2)Total Time 3 hrs 35 minsCategory Side Dish, SnackCalories 376 per serving
- Peel and boil the potatoes for about 20 minutes or until fork tender. Let them cool, then mash them with a potato ricer into a large bowl.
- Add the flour, olive oil, sugar, instant dry yeast and salt to the bowl and mix well, first with a spoon or spatula and then with your hands, until you get a smooth and slightly sticky dough.
- You can grease lightly the bowl if you want but it's not necessary. Cover the bowl and let it rest to rise for at least 2 hours, in a warm place.
- Once the dough doubled in volume, oil a 9 x 9 inch (22 x 22 cm) baking pan and transfer the dough in it. Spread it in the pan, then cover again with plastic wrap or foil and let it rise again another 30 minutes.
POTATO FOCACCIA FROM PUGLIA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 5Category Breads-FlatbreadsServings 12Total Time 2 hrs 26 mins
- In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a workable dough.
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
MIXED GRAIN POTATO & ROSEMARY FOCACCIA - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category Breads-FlatbreadsServings 12Total Time 3 hrs 10 mins
- Bake for 10 minutes, turn over with a spatula, then bake another 10 minutes or until fork tender and lightly browned.
POTATO AND ROSEMARY FOCACCIA BREAD - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
4/5 (2)Category Lunch Supper SnackCuisine ItalianCalories 167 per serving
SAUSAGE, POTATO, AND ROSEMARY FOCACCIA | RECIPE WITH VIDEO ...
From kitchenstories.com
4.5/5 (10)Total Time 33 minsCategory Main
- Boil waxy potatoes in salted water for approx. 15 – 20 min. (depending on size of the potatoes) until they are cooked but still firm to the bite. Allow to cool briefly. Then, slice cooked potatoes thinly and mix with some olive oil in a large bowl.
- Preheat oven to 210°C/410°F convection heat. Unfold focaccia dough onto a baking sheet. Crumble Italian sausage into small pieces and grate Parmesan cheese. Layer sliced potatoes, rosemary, and sausage. Season with chili flakes and sea salt. Bake focaccia for approx. 15 min.
- Remove focaccia from oven and top with grated Parmesan cheese. Bake for another 3 min., or until cheese is melted and potatoes are a crisp golden brown. Serve with a drizzle of olive oil and more chili flakes, if desired. Enjoy!
POTATO ROSEMARY FOCACCIA - JILLIAN HARRIS
From jillianharris.com
- In a large mixing bowl, whisk together the lukewarm water (somewhere between 95°F and 115°F is fine) and sugar until the sugar dissolves. Sprinkle in the yeast and let it sit until the yeast starts to ferment, for approximately 5-10 minutes.
- Add the salt, olive oil, and 2 1/2 cups of the flour. Stir together with a wooden spoon until it is too difficult to stir, transfer the dough onto a well-floured flat surface and knead, pushing the dough using the palms of your hands, for approximately 10 minutes, until the dough looks smooth and stretchy, adding more flour as needed if the dough becomes too sticky. The goal is to have a dough that is stretchy but soft.
- Place the ball of dough in a medium bowl coated with olive oil, cover the bowl with a clean dry dish towel and place in a warm draft-free area for about two hours, until the dough has doubled in size. Punch the dough down. At this point you can either refrigerate the dough overnight (or up to 2 days, covered with plastic wrap and occasionally punched down) or divide the dough into 8 portions (about 3 oz or 85 grams each, depending on how big you want your focaccia). Note, if you refrigerate the dough, make sure to bring the dough to room temperature before baking it.
ROSEMARY AND POTATO FOCACCIA RECIPE | COLES
From coles.com.au
Servings 8Category Starter,Light-Meal,Savoury,Side,Appetiser
POTATO & ROSEMARY FOCACCIA BREAD RECIPE - NOT QUITE NIGELLA
From notquitenigella.com
5/5 (3)
POTATO AND ROSEMARY FOCACCIA - COOKIDOO® – THE OFFICIAL ...
From cookidoo.international
4.2/5 (19)Total Time 2 hrs 35 minsCategory Breads And RollsCalories 642 per serving
POTATO FOCACCIA RECIPE | BREAD RECIPES | TESCO REAL FOOD
POTATO AND ROSEMARY FOCACCIA - COOKIDOO® – THE OFFICIAL ...
From cookidoo.international
4/5 (8)Total Time 2 hrs 35 minsCategory Breads And RollsCalories 650 per serving
GARLIC ROSEMARY HERB FOCACCIA RECIPE - RECIPES.NET
From recipes.net
Cuisine EuropeanCategory Breads & DoughsServings 24Total Time 16 hrs 20 mins
POTATO, SPELT AND ROSEMARY FOCACCIA RECIPE - BBC FOOD
From bbc.co.uk
Servings 6-8Category Cakes And Baking
POTATO, SPELT AND ROSEMARY FOCACCIA RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
SWEET POTATO FOCACCIA - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
5/5 (1)Estimated Reading Time 3 minsServings 12Total Time 40 mins
POTATO ROSEMARY FOCACCIA | RECIPE | ROSEMARY FOCACCIA ...
From pinterest.ca
POTATO, ROSEMARY, AND GORGONZOLA FOCACCIA – A CUP OF SUGAR ...
From cupofsugarpinchofsalt.com
POTATO FOCACCIA WITH OLIVES AND ROSEMARY - DISCOVER ...
From discovercaliforniawines.com
POTATO ROSEMARY FOCACCIA RECIPES
From tfrecipes.com
FOCACCIA BREAD WITH POTATO RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
POTATO AND ROSEMARY FOCACCIA - TFRECIPES.COM
From tfrecipes.com
POTATO & ROSEMARY FOCACCIA | BREAD RECIPES | JAMIE OLIVER ...
From pinterest.ca
POTATO ROSEMARY FOCACCIA | RECIPE | ROSEMARY FOCACCIA ...
From pinterest.com
POTATO AND ROSEMARY FOCACCIA – CUISINE RECIPES
From cuisine.recipes
DURRUS, POTATO AND ROSEMARY FOCACCIA - ALL RECIPES
From fromballymaloewithlove.com
ROAST POTATO & ROSEMARY FOCACCIA - KETTLE FOODS
From kettlefoods.co.uk
POTATO, ROSEMARY AND GARLIC OIL SKILLET FOCACCIA - SMOR ...
From smorkitchen.com
POTATO ROSEMARY FOCACCIA RECIPE - FOOD & DRINK RECIPES
From fooddrinkrecipes.com
POTATO AND ROSEMARY SODA FOCACCIA RECIPE - LOVEFOOD.COM
From lovefood.com
POTATO AND ROSEMARY FOCACCIA - ALL RECIPES
From fromballymaloewithlove.com
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