Let’s master a simple recipe of an Italian popular savory bakery, called potato rosemary focaccia. During the Lenten period, we recommend to replace milk with regular warm water and follow the rest step-by-step directions. This works for vegetarians too. A serving of the mashed potato significantly reduces the amount of flour. Meantime, the baked bakery crumb gets the delicious flavor, pale shadow, and tender structure.
To bake the potato rosemary focaccia you will need the next ingredients:
- 1,2 lbs of flour
- 3 potatoes (cooked)
- 5 tbsp of olive oil
- 1 tbsp of sugar
- 1 tsp of dry yeast
- 1 glass of milk
- 3 tbsp of rosemary (branchlets)
- 1 tsp of salt
Prep and Cook time: 1 hour
Yield: 5 servings
Protein: 7 g
Fat: 9 g
Carbohydrates: 38 g
Recipe with Step by Step Pictures
1. Get the milk warmed and mix it with yeast, sugar, and salt in a separate bowl.
2. Sift the wheat flour using a fine sieve to oxygenate it. Pour it on the counter or in a convenient bowl.
3. Place potato, cooked until soft, into the flour and mash the mass until smooth, mixing with the flour simultaneously.
4. Pour milky-yeast mixture in and add 3-4 tbsp of olive oil. Knead the dough by hand for about 10 minutes.
5. Cover the soft dough with a napkin and place in a dark and warm spot in the kitchen for the next hour.
6. After an hour, stretch the potato dough into a flatbread. Give it an oval shape, for example. You may do without the rolling pin. Use just warm hands. Transfer the dough sheet into the oiled parchment. Grease the future flatbread with olive oil and sprinkle it freely with rosemary branchlets.
7. Press the holes across the dough sheet using your fingers and leave it for another 15 minutes. After that, place it into the preheated oven and bake 30-40 minutes at the 190-degree temperature until the crust gets dry and brown.
So, the potato rosemary focaccia is baked!
Enjoy your meal!