Potato Rosemary Focaccia

This potato rosemary focaccia is so easy to make. In fact, if you are new to making bread, give focaccia a try. You'll be so pleased with this light and airy bread that requires very little extra effort.

This focaccia is topped with thinly sliced potatoes that have been tossed with shallots and rosemary, and the dough is flavored with olive oil and a little bit of minced shallots.

Focaccia is such a versatile bread too. You can make it plain, just brushing it with olive oil and sprinkling it with some sea salt, or you can fill it or top it with all kinds of ingredients.

My favorite focaccia breads with add-ins include:

• Spinach and Olive Focaccia
• BLT Focaccia
• Cheesy Kale, Tomato, and Chile Focaccia
• Fruit Focaccia

For the potatoes, I used 1/2 pound of Baby Dutch potatoes. You can use any baby potatoes that typically come in a small bag in the grocery store.

The great thing about these potatoes, besides having a wonderful buttery flavor and the just right amount of starchiness, is that you don't have to peel them.

You do have to thinly slice the potatoes. For uniform slices, I use a V-slicer, which is a lot less expensive than a full on mandoline. I've owned the one from Swissmar forever (affiliate link), and use it every time I need to get uniformly thin slices. It made fast work of these potatoes.

The result is a flavor combination that will remind you a little bit of scalloped breakfast potatoes.

The dough for this focaccia is very high hydration. What does that mean? It's the ratio of water to flour, in this case 90 percent. Plus, there is some olive oil in the dough, adding even more liquid.

This results in a very airy bread with lots of lovely holes to sop up olive oil, sauces, and gravy. I served this focaccia for breakfast, and dipped it in a runny egg yolk.... so delicious.

Another way I served leftovers of this focaccia was to toast it with some cheddar cheese and black on top. Oh man! So good.

How to make potato rosemary focaccia:

First, make the dough by mixing the flour, yeast, and water in the bowl of a stand mixer. Let the dough hydrate for 10 minutes, and then mix in the olive oil, salt, shallots, rosemary, and sugar.

Next, mix the dough on medium speed until it comes together, and then mix it on high for about six minutes until it is super elastic.

After that, let the dough rise for about 2 hours, until it has more than doubled about 1 and 1/2 times its original size.

Once the dough has risen, spread it out over an oiled baking sheet and let it rise. Top it with the prepared potatoes and bake until everything is golden.

How to prepare the potatoes:

After slicing the potatoes with the V-slicer, add them to salted water and let them soak for at least 30 minutes. Drain the potatoes and dry them as much as possible.

Next, toss the potatoes with some olive oil, rosemary, shallots, salt, and pepper.

Finally, shingle the potatoes over the top of the risen dough before baking the focaccia.

Recipe variations:

To make a plain focaccia, you can make this bread up to the step just before you add the potatoes. Just bake the bread after brushing with olive oil and sprinkling with salt. 

Regarding the salt, I used Diamond Crystal kosher salt. If you use Morton's kosher salt, cut the amount of salt in half. 

Welcome to another month of Bread Bakers. This is a group I have been with for a very long time. Many thanks to Stacy of Food Lust People Love for creating this group, and to Renu of Cook with Renu for hosting.

Our theme this month is bread with vegetables.

• Butternut Squash Sourdough Bread by Zesty South Indian Kitchen
• Carrot Sandwich Bread by Ambrosia
• Cauliflower Sourdough Crumpets by Food Lust people Love
• Cranberry-Pecan Pumpkin Bread by What Smells So Good?
• Garden Harvest Vegetable Bread Loaf by Making Miracles
• Purple Pain de Mie by A Messy Kitchen
• Spinach Spiced Sourdough Discard Bread by Cook with Renu
• Tomato Garlic Biscuits by Palatable Pastime
• Vegetable Focaccia by A Day in the Life on the Farm
• Zucchini Bread by Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Potato Rosemary Focaccia

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Yield: 12 servings

Author: Karen Kerr

This potato rosemary focaccia is so easy to make. In fact, if you are new to making bread, give focaccia a try. You'll be so pleased with this light and airy bread that requires very little extra effort.

Ingredients:

For the Dough

• 1 teaspoon instant yeast
• 630 grams (2 3/4 cups) water
• 700 grams (5 1/2 cups) bread flour
• 4 tablespoons extra virgin olive oil, plus more for drizzling over the dough
• 1 tablespoon minced shallot
• 1 teaspoon minced rosemary
• 1 tablespoon Diamond Crystal kosher salt, plus more for sprinkling
• 3/4 teaspoon sugar

For the Potatoes

• 1 quart lukewarm water
• 2 tsp salt
• 1/2 pound Dutch baby yellow potatoes, other baby potatoes, or Yukon Golds
• 1 small shallot, diced
• 1 teaspoon fresh rosemary, minced
• 1/8 tsp black pepper
• 2 tablespoons extra virgin olive oil
• Salt to taste

Instructions:

To Make the Dough

1. In the bowl of a stand mixer, stir the yeast and water, and then add the flour and mix on low with the dough hook. Once the ingredients are combined, change the speed to medium and mix for two minutes. Let the dough rest for 10 minutes. 
2. Add a tablespoon of the olive oil, the salt, and the sugar to the dough. Mix on low speed for one minutes, then on medium low for 3 minutes. Next, mix on high for six minutes. 
3. Place the dough in an oiled bowl or dough rising bucket, fold the dough a couple of times, cover, and let rise until it is about 1 1/2 times its size, about 2 hours. 
4. Oil a 13 inch by 18 inch rimmed baking sheet with 2 to 3 tablespoons of olive oil and place the dough in the middle of the pan. With oiled hands, gently press and pull the dough to fit the pan. You may have to let it rest a bit if it is too difficult to stretch. Cover with oiled plastic wrap. Let rest for 30 minutes. Heat the oven to 400 degrees F. 
5. Uncover the dough and dimple it with oiled fingertips, gently pressing through to pan. 
6. Brush the top of the dough with olive oil and sprinkle with kosher salt. 
7. Cover with the potatoes and sprinkle with more salt (see below). 
8. Bake for 30 to 40 minutes, until the bottom is crisp and the potatoes are tender. 
9. Move the focaccia to a wire rack to cool for 10 minutes before serving. 
10. Reheat any leftovers in a 300 degree oven. 

For the Topping

1. Combine the water and salt and stir to dissolve the salt.
2. Slice the potatoes into thin (1/8 inch) slices. Immediately place the slices into the salted water. Let them soak while the dough rises.
3. Drain the potatoes and press out as much water as possible. Toss them with the shallots, rosemary, pepper, and olive oil.
4. When the dough is ready, shingle the potatoes over the top of the dough, all the way to the edges, and sprinkle with kosher salt. 

Calories
425.79

Fat (grams)
15.35

Sat. Fat (grams)
4.42

Carbs (grams)
61.54

Fiber (grams)
2.72

Net carbs
58.82

Sugar (grams)
1.21

Protein (grams)
9.81

Sodium (milligrams)
1092.22

Cholesterol (grams)
29.73

https://www.karenskitchenstories.com/2020/09/potato-rosemary-focaccia.html

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