Simple Potato and Rosemary Focaccia |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 4 |
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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 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 |
Directions:
1. 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).
2. Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
3. Preheat the oven to 180C/350F/Gas Mark 4.
4. Lightly oil a large baking tray.
5. Place the dough in the middle, and work it out to the edges to form a square or rectangle.
6. Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
7. Bake for 50 minutes, covering if the focaccia is getting too brown.
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