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Potato and Rosemary Focaccia
A thick, dimpled British-Italian focaccia topped with sliced potato and rosemary. Slicing the potato thinly and evenly lets it cook through in the same time as the dough bakes underneath.
Total time
125 min
Prep
100 min
Cook
25 min
Difficulty
easy
Cuisine
British
vegetarianvegan
Ingredients
500gstrong white flour
7gyeast
1 tspsugar
1 tspsalt
350mlwarm water
4 tbspolive oil plus extra
2small potatoes, very thinly sliced
2 sprigsfresh rosemary
sea salt flakesgenerous
1 clovegarlic, thinly sliced
Instructions
1
Make dough: mix flour, yeast, sugar, salt, water and oil. Knead 8 minutes. Rest 1 hour.
2
Press into an oiled deep tray. Drizzle with oil. Rest 30 minutes.
3
Dimple with fingers. Layer potato and garlic slices over.
4
Press rosemary in. Scatter sea salt. Drizzle more oil.
5
Bake at 220°C for 22-25 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
32
Protein
1.3g
Fat
0.7g
Carbs
5.8g
Fiber
2.1g
Sodium
482mg
Reviews
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