Potato and Rosemary Focaccia recipe - ingredients, nutrition and when to eat it
This focaccia is topped with thin slices of potato and rosemary, then baked with a generous amount of olive oil.
This focaccia is topped with thin slices of potato and rosemary, then baked with a generous amount of olive oil. It’s crisp around the edges and soft inside, with the mild flavor of potato mingling with fragrant rosemary. A slice makes a lovely light lunch or coffee companion.
Bread & brunch · 150 minutes to cook
Tips: Thick potato slices may not cook through before the bread is done.
Tips: If the dough sticks to your hands, lightly oil your hands with olive oil instead of adding more flour.
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Ingredients (1 serving)
- Flour — 100 g
- Potato — 0.5 pc
- Olive oil — 1.5 Tbsp
- Lukewarm water — 65 ml
- Instant dry yeast — 1 tsp
- Rosemary — 0.5 tsp
- Salt — 0.3 tsp