Potato and rosemary focaccia is a bread made with mashed potatoes and topped with olive oil, sea salt and rosemary. This absolutely delicious focaccia bread is very soft and fluffy on the inside, but a little crispy on the outside
Potato and rosemary focaccia bread requires a longer preparation time because potatoes must be boiled first 🙂 But it totally worth it!
You can serve this focaccia bread as a table bread, as a snack, as an appetizer or as a sandwich bread.
Use a 25/35cm non-stick baking tray.
–25gr yeast (or 7gr dried yeast)
–150ml warm water
–30ml olive oil
–1 teaspoon sugar
–1 teaspoon salt
–2 tablespoon olive oil
–1 tablespoon water
–1 teaspoon dry rosemary
Wash the potatoes and place (unpeeled) in a saucepan along with water and salt. Cover the saucepan and bring to a boil
Simmer until the potatoes are tender when pierced with a fork.
Drain the potatoes and wait to cool.
Peel the potatoes, place them in a large bowl and mash. Set aside.
Put the yeast in a small bowl, add 1 teaspoon of sugar and stir until the yeast turns fluid.
Pour 150ml warm water over the mashed potatoes, add 30ml olive oil and the fluid yeast. Mix until combined.
Pour the flour, gradually, and stir with a wooden spoon.
When the dough becomes too thick, start kneading by hand. Knead until the whole flour is incorporated.
If the dough is too sticky, you can add little more flour.
Place the focaccia dough into a lightly oiled bowl, cover with plastic wrap and let it rest in a warm place for 45min – 1 hour (or until doubled in size).
Place the risen dough in a lightly oiled baking tray (25/35cm)
Gently press the dough with your hand so that it fits the baking tray.
Make little holes in the dough, poking it with your fingers.
In a small bowl stir together 2 tablespoons olive oil, 1 tablespoon water, sea salt and rosemary.
Use this mixture to drizzle the dough.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Preheat the oven at 200ºC.
Bake for 30 minutes or until golden and cooked through.