Sometimes you unexpectedly meet a new culinary love and can’t get it out of your head.
Our recipe for today, focaccia with potatoes, is one of the recipes that we discovered by chance on an afternoon date with a friend and absolutely had to be baked.
We already knew focaccia before, but the special combination with potatoes and rosemary made it so much more exciting that it couldn’t be got out of my head. So it just had to find its way into our recipe collection.
If you’re curious now, we can of course understand that, so it’s best to quickly check whether everything is in the house and off you go!
Focaccia with potatoes
Servings: 1 baking sheet
Ingredients
Focaccia
- 500 g spelled flour type 630
- 7 g dry yeast
- 1 tbsp of sugar
- 2 tsp of salt
- 300 ml lukewarm water
- 2 tbsp olive oil
Topping
- 8 medium-sized potatoes
- 2 sprigs of rosemary
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- Mix the flour, yeast, sugar and salt in a bowl.
- Add the olive oil and lukewarm water to the flour mix and stir. Then knead for 10 minutes. We always use the food processor for this, but it works just as well by hand.
- After 10 minutes, shape the dough into a ball and let rise in a bowl brushed with olive oil in a warm place for about 60 minutes until the volume has doubled.
- After an hour, knead the dough briefly and roll it out on a baking sheet lined with baking paper. Let rise in a warm place for another 30 minutes.
- While the dough is rising, peel the potatoes and slice them into 1-2 mm thick slices.
- Mix the potato slices with 2 tablespoons of olive oil and ½ teaspoon of salt.
- Preheat the oven to 200 ° C.
- After 30 minutes, press in the dough with your fingers. Arrange the potato slices on the batter and add the rosemary.
- Bake in the preheated oven on the middle rack for 25 minutes. After 20 minutes, change the baking sheet to the top rail so that the potatoes are browned a little.
Notes
The focaccia tastes great if you add a little creme fraiche to it after baking.
