For this month’s “We Knead to Bake“ we are baking focaccia. I have already blogged a “no knead” version of focaccia here. The original recipe had tomato, basil and mozarella as the topping, but we had the choice to pick our desired topping as well. Since I could not get my hand on fresh cheese I took the easy route and went with this potato focaccia. Rosemary added a nice flavor and the bread was spongy and tasty. The potato slices might not cook completely in the oven and hence the need to parboil the slices. You could serve this bread as a snack during tea time or serve it with some soup for a filling dinner.
My boy had it for breakfast with some cream cheese. I cannot wait to try the same with some tomatoes and basil soon. Stuck to the original recipe given for bread, but changed the topping based on this post. Off to the recipe adapted from here.
Potato Focaccia Pugliese
Tasty focaccia topped with potatoes and rosemary.
- For Dough
- olive oil - 1/4 cup + more for brushing the dough
- water - 1 - 11/2 cups (warm)
- yeast - 2 tsp (instant yeast)
- sugar - 11/2 tbsp
- bread flour - 31/2 cups
- salt - 1 tsp
- rosemary - 1 tsp (if using dried herbs, skip if using fresh rosemary)
- For Topping
- potatoes - 3 medium - sliced into 1/4 inch thick pieces
- rosemary - 1 - 2 tsp (I have used dry rosemary)
- salt - to taste
- pepper powder - as needed
Mix all the dough ingredients. Knead well until you get a soft and elastic dough. Place in an oiled bowl and allow to rise.
Meanwhile slice the potatoes and par-boil them in salt water. Remove from water, pat dry and keep aside.
When the dough has doubled, punch it down and divide into 4 pieces. Roll or stretch each piece to 5 inches by 7 inches. Using your fingers, dimple the top of the dough and brush generously with olive oil.
Sprinkle rosemary; arrange the potato slices and sprinkle more rosemary, salt and pepper. Cover and allow to rise again for 30 min to an hour until it looks puffed up.
Bake in a 425F preheated oven for 22 - 25 minutes until the top is golden brown. Cut into slices and serve.
1. You can make 2 medium focaccia instead of 4 small ones. For medium ones, stretch the piece to 11 inches by 7 inches.
2. Fresh rosemary can also be used if available.
1 year ago: Onion-Cumin Pull Apart Bread
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1. Mix all the ingredients for dough. Knead until you get a soft and elastic dough. I used a stand mixer, but you can also knead by hand or use a food processor.2. Place in an oiled bowl and allow to double.3. Dough has doubled. It took an hour.4. While the dough is rising, slice the potatoes and par-boil in salted water. The potatoes do not get completely cooked in the oven and hence the need to partially cook them. Remove from water and pat dry the slices. Keep aside.5. Punch the dough into 4 pieces.6. Stretch or roll each piece into 5 inches x 7 inches. Press with finger to make dimples on the rolled piece.7. Brush generously with olive oil.8. Sprinkle rosemary. Arrange the potato slices and sprinkle rosemary, pepper and salt. Cover and allow to rise.9. After an hour the pieces are puffed up a bit. Bake in a preheated 425F oven for 22 - 25 minutes until the top is brown.10. Out of the oven.
Tasty focaccia ready.
5 Responses to Potato Focaccia Pugliese (Italian Flatbread)
wow very delicious pugliese they look fantastic !!
I LOVE your use of potatoes on this!!! Truly gorgeous!!!
Thank you so much for featuring my recipe!
Best Kitchen Wishes!
The bread looks awesome beautifully baked dear got to try it for sure
Great looking bread. The crumb looks great and so do your pics.
Wow! Beautiful bread- I have never seen it with potato before- looks yummy