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Potato Focaccia ๐ฅ๐
Description: This round focaccia features potatoes, pancetta, and fresh rosemary on the top of the loaf-almost a meal all by itself.
- Cook Time: 1 hour and 30 minutes
- Prep Time: 30 minutes
- Total Time: 2 hours
- Recipe Category: Yeast Breads
- Keywords: Breads, Breakfast, Lunch/Snacks, Potato, Vegetable, Savory, Weeknight, Brunch, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 cups | Bread flour |
| 1 1/2 teaspoons | Active dry yeast |
| 1 tablespoon | Sugar |
| 1 cup | Milk |
| 2 tablespoons | Olive oil (plus extra for drizzling) |
| 3/4 teaspoon | Salt |
| 3/4 cup | Pancetta, diced |
| 2 medium | Russet potatoes, boiled and diced |
| 2 tablespoons | Fresh rosemary, chopped |
| 1 | Lemon (juiced) |
Instructions:
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Proof Yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the mixture and let it sit for 10 minutes until frothy.
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Prepare Dough: In a large mixing bowl, combine 2 cups of bread flour and salt. Make a well in the center and pour in the yeast mixture along with 1 tablespoon of olive oil. Stir to combine, adding the remaining 1/4 cup of flour as needed until the dough comes together. It should remain soft and slightly sticky.
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Knead Dough: Transfer the dough onto a floured work surface and knead for 5-10 minutes until smooth and elastic. Shape the dough into a ball.
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First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
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Prepare Potato Mixture: While the dough is rising, heat the remaining tablespoon of olive oil in a skillet over moderate heat. Cook the diced pancetta until crispy, then drain on paper towels, reserving the drippings. Boil the potatoes until tender, then drain and toss them with the pancetta drippings, chopped rosemary, and lemon juice.
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Preheat Oven: Preheat the oven to 375ยฐF (190ยฐC). Place a baking stone in the oven or oil a baking sheet.
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Shape Focaccia: Once the dough has doubled in size, lightly punch it down and knead it 10 times. Roll out the dough on a floured surface to a 12-inch diameter circle. Transfer the dough to a prepared baking sheet or a pizza paddle.
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Second Rise: Drizzle the surface of the dough with olive oil and let it rise for another 30 minutes.
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Add Toppings: Scatter the prepared potato mixture evenly over the dough, pressing it in gently with the flat of your hand. Use your fingers to make evenly spaced indentations over the surface of the dough.
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Bake: Bake the focaccia in the preheated oven for about 25 minutes, or until the bread is crisp on the bottom and the potatoes are golden brown.
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Serve: Once baked, transfer the focaccia to a wire rack to cool slightly before slicing. Serve warm and enjoy!
This Potato Focaccia is perfect for any occasion, whether it’s served as a savory breakfast, a satisfying lunch, or a delightful snack. The combination of soft, pillowy bread with crispy pancetta, tender potatoes, and fragrant rosemary is sure to impress your taste buds. Enjoy making this flavorful bread in your kitchen! ๐ฅ๐๐
