Italian Focaccia with potatoes and rosemary
Easy homemade Italian focaccia bread recipe. Delicious, soft and vegan dish from the traditional Italian cuisine topped with potatoes and fresh rosemary. Author: Krista, www.bunnymommycooks.com
    Servings Prep Time
    6big slices* (check notes) 20min
    Cook Time Passive Time
    40min 2h40min
    Servings Prep Time
    6big slices* (check notes) 20min
    Cook Time Passive Time
    40min 2h40min
    Ingredients
    • 500g of flour
    • 7g of instant yeast(make sure that it doesn’t need to be dissolved in water first)
    • 1 big boiled potato(~300 g – the indicated weight refers to an uncooked potato)
    • 2 small raw potatoes(~125 g for each potato)
    • 2teaspoons of sugar
    • 2teaspoons of salt
    • 6tablespoons of olive oil(+ extra oil for greasing the baking tray)
    • 200ml of warm water
    • fresh rosemary(if necessary, can be substituted with dried rosemary)
    Instructions
    1. in a big bowl mash the boiled potato by using a fork or potato masher;
    2. add sifted flour, instant yeast and sugar, mix everything together;
    3. in a glass mix together half of the indicated amount of oil with half of the indicated amount of salt;
    4. in the bowl add warm (not hot!) water and the prepared oil – salt mixture, mix everything together;
    5. once mixing is not possible anymore, start kneading the dough with your hands until it doesn’t stick anymore to your fingers (if necessary, gradually add a bit extra flour), then form the dough into a ball;
    6. leave the dough ball in the bowl and cover the bowl with plastic wrap;
    7. let the dough rise for 2 hours in a warm place;
    8. once the dough has risen, grease abundantly (don’t be modest) your chosen baking tray;
    9. transfer the dough to the baking tray and spread it out with your hands, then let the dough rise once again for 40 minutes in a warm place;
    10. once the dough has risen for the second time, heat the oven to 190°C/375°F;
    11. thinly slice the raw potatoes and in a glass mix together the remaining half of oil with the remaining half of salt;
    12. poke the surface of the dough with your fingers (from time to time run your fingers under water to avoid that the dough sticks to them) by creating several small dimples;
    13. cover the surface of the dough with slices of potato, sprinkle over the rosemary and then pour over everything the oil – salt mixture;
    14. place the baking tray in the preheated oven and bake for 40 minutes.
    Recipe Notes

    * dimensions of the baking tray used for 6 thick slices: diameter – 28 cm/11”; height – 5 cm/2”. It’s not obligatory to use round baking tray – also squared, rectangular or any other form works fine.