Best 2 Potato Rosemary Focaccia Recipes

**Potato Rosemary Focaccia: A Delightful Fusion of Flavors**

Envision a delectable bread that combines the rustic charm of Italian focaccia with the comforting flavors of roasted potatoes and aromatic rosemary. The potato rosemary focaccia is a culinary masterpiece that tantalizes the taste buds with its crispy crust, fluffy interior, and a burst of savory flavors. This versatile bread can be enjoyed as a hearty appetizer, a satisfying side dish, or even as a delightful snack. With its simple ingredients and easy-to-follow recipe, this potato rosemary focaccia is a perfect choice for home bakers of all skill levels. Additionally, this article features a collection of delectable focaccia recipes that will cater to diverse tastes and dietary preferences, including a vegan version for those seeking a plant-based option. Get ready to embark on a culinary journey as we delve into the world of focaccia and savor the irresistible combination of potatoes, rosemary, and fluffy bread.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO ROSEMARY FOCACCIA

Potato Rosemary Focaccia image

Categories Bread Potato Bake Rosemary Winter Gourmet

Number Of Ingredients 8

Ingredients

2 1/2 teaspoons (a 1/4-ounce package) active dry yeast
4 1/2 cups all-purpose flour
2 cups mashed cooked russet (baking) potatoes (about 1 1/4 pounds)
1 tablespoon salt
2 garlic cloves, sliced thin
1 teaspoon crumbled dried rosemary
1/3 cup olive oil
1 1/2 pounds small red potatoes

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

Simple Potato and Rosemary Focaccia image

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

Ingredients

3/4 cup mashed potatoes
1 cup strong white bread flour, sifted
1 (1/4 ounce) packet easyblend yeast
1 teaspoon salt
2 tablespoons olive oil
200 ml warm water
1 medium potatoes or 1 large potato, scrubbed and sliced thinly
4 teaspoons fresh rosemary or 2 teaspoons dried rosemary
salt and pepper

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.

Tips:

Use a stand mixer fitted with the dough hook to make the dough. This will save you time and effort.
If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
While the dough is rising, make the rosemary oil. Simply heat some olive oil in a saucepan and then add the rosemary sprigs. Let the oil infuse for 10 minutes, then remove the rosemary sprigs.
Once the dough has risen, punch it down and then divide it into two pieces. Roll each piece of dough out into a 12-inch circle.
Place the dough circles on a greased baking sheet. Brush the tops of the dough circles with the rosemary oil and then sprinkle them with sea salt.
Bake the focaccia in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until it is golden brown.
Let the focaccia cool slightly before slicing and serving.

Conclusion:

Potato rosemary focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It can be served as an appetizer, a side dish, or even a main course. The rosemary oil gives the focaccia a wonderful flavor and aroma, and the potatoes add a bit of texture and moisture. This recipe is sure to become a favorite in your home.