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Potato Focaccia Pugliese (Italian Flatbread)
Posted By Vardhini On January 24, 2014 @ 12:20 am In Baking,Bread,Continental,Gallery,Kid Friendly,Snacks | 5 Comments
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.
Tasty focaccia topped with potatoes and rosemary.
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.
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