Best Potato Rosemary Focaccia Recipes

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POTATO ROSEMARY FOCACCIA



Potato Rosemary Focaccia image

Categories     Bread     Potato     Bake     Rosemary     Winter     Gourmet

Number Of Ingredients 8

2 1/2 teaspoons (a 1/4-ounce package) active dry yeast
4 1/2 cups all-purpose flour
2 cups mashed cooked russet (baking) potatoes (about 1 1/4 pounds)
1 tablespoon salt
2 garlic cloves, sliced thin
1 teaspoon crumbled dried rosemary
1/3 cup olive oil
1 1/2 pounds small red potatoes

Steps:

  • In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

NEW POTATO & ROSEMARY FOCACCIA



New potato & rosemary focaccia image

This easy Italian-style loaf is inspired by the classic chip buttie - perfect as an alternative to a dinner party bread basket

Provided by Miriam Nice

Categories     Side dish, Buffet, Snack

Time 1h30m

Number Of Ingredients 5

250g new potatoes (we used Jersey Royals)
7g sachet fast-action dried yeast
8 tbsp olive oil , plus extra for greasing
500g strong white bread flour , plus extra for kneading and dusting
small pack rosemary

Steps:

  • Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
  • Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
  • Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
  • Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
  • When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

SIMPLE POTATO AND ROSEMARY FOCACCIA



Simple Potato and Rosemary Focaccia image

This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner

Provided by Karen Elizabeth

Categories     Yeast Breads

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup mashed potatoes
1 cup strong white bread flour, sifted
1 (1/4 ounce) packet easyblend yeast
1 teaspoon salt
2 tablespoons olive oil
200 ml warm water
1 medium potatoes or 1 large potato, scrubbed and sliced thinly
4 teaspoons fresh rosemary or 2 teaspoons dried rosemary
salt and pepper

Steps:

  • In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
  • Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Lightly oil a large baking tray.
  • Place the dough in the middle, and work it out to the edges to form a square or rectangle.
  • Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
  • Bake for 50 minutes, covering if the focaccia is getting too brown.

POTATO ROSEMARY FOCACCIA ( FOCACCIA CON PATATE E ROSMARINO )



Potato Rosemary Focaccia ( Focaccia Con Patate E Rosmarino ) image

Cooking time includes rising time. I don't own a Kitchenaid type mixer so the instructions are for hand kneaded bread. I imagine a mixer would work just fine for mixing and kneading. This is a great way to use up leftover mashed potatoes.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 1/2 teaspoons active dry yeast
4 1/2 cups all-purpose flour
2 cups mashed potatoes
1 tablespoon salt
2 garlic cloves, sliced thin
1 teaspoon crumbled dried rosemary
1/3 cup olive oil
1 1/2 lbs red potatoes

Steps:

  • In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy.
  • In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well.
  • Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic.
  • Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil.
  • Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
  • While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.
  • Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk.
  • Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic.
  • Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F oven for 40 to 50 minutes, or until it is golden.
  • Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

Nutrition Facts : Calories 592.3, Fat 13.6, SaturatedFat 2.1, Cholesterol 1.4, Sodium 1397.8, Carbohydrate 103, Fiber 6.1, Sugar 2.8, Protein 13.9

POTATO & ROSEMARY FOCACCIA



Potato & rosemary focaccia image

How to make Potato & rosemary focaccia

Provided by @MakeItYours

Number Of Ingredients 13

For the dough:
1 kg strong bread flour
1 x 7 g sachet of dried yeast
sea salt
freshly ground black pepper
olive oil
extra virgin olive oil
For the topping:
olive oil
a handful of Jersey Royal potatoes
3-4 purple potatoes
4 sprigs of fresh rosemary, leaves picked
1 bulb of garlic

Steps:

  • Put the flour, yeast and 1 tablespoon of salt in a large bowl. Stir to combine and make a well in the middle. Gradually pour 650ml of lukewarm water into the well, continuously stirring and bringing in the flour as you go to form a rough dough.
  • Transfer the dough to a flour-dusted surface and knead for around 10 minutes, or until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove in a warm place for around 1 hour, or until doubled in size.
  • Meanwhile, lightly grease a large baking tray. Once the dough has risen, knock it back with your fist and place on the oiled baking tray. Using your hands, spread it out to cover the tray, then drizzle with olive oil. Use your fingers to push down into the dough to make lots of little wells and dips.
  • Meanwhile, preheat the oven to 200ºC/400ºF/gas 6. Add the Jersey Royals to a medium pan of boiling salted water, reduce the heat to medium and simmer for 10 to 15 minutes, or until cooked through. Drain and leave to cool in a colander. Meanwhile, finely slice the purple potatoes with a mandolin (use the guard!) and add to a bowl with the rosemary leaves.
  • Separate and lightly crush the garlic cloves, then add to the bowl with a drizzle of olive oil and toss to combine. Evenly spread the potato mixture over the dough, crumble over the cooled Jersey Royals, drizzle with a little more olive oil and season with salt and pepper. Cover with a tea towel and leave in a warm place for another hour, or until doubled in size.
  • Once risen, use your fingers to push down into the dough again to make lots of little wells and dips. Place in the hot oven for 25 to 30 minutes, or until golden and cooked through. Leave to cool slightly, drizzle with a little extra virgin olive oil and serve.

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