Potato Focaccine Recipe: Soft and Fluffy Italian Bread Rolls
Category: Bread
Servings: 10 pieces
Potato focaccine (focaccine di patate) are delightfully soft, fluffy, and aromatic little Italian bread rolls that make an excellent side dish or snack. These focaccine are prepared using a blend of semolina flour and all-purpose flour, along with the creamy richness of boiled potatoes, which makes them incredibly tender. They are topped with rosemary and coarse salt, making each bite bursting with savory goodness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (farina 0) | 150g |
| Semolina flour | 150g |
| Potatoes | 100g |
| Water | 200ml |
| Extra virgin olive oil | 20ml |
| Dry yeast | 5g |
| Fine salt | ½ tsp |
| Fresh rosemary | 1 sprig |
| Extra virgin olive oil (for brushing) | q.b. (to taste) |
| Coarse salt | q.b. (to taste) |
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~30g |
| Protein | ~3g |
| Fat | ~4g |
| Fiber | ~2g |
| Sodium | ~250mg |
Instructions:
-
Prepare the ingredients:
Start by sifting both the semolina flour and the all-purpose flour (farina 0) into a large mixing bowl. This ensures an even distribution of the ingredients and helps prevent clumping during mixing. -
Boil the potatoes:
Place the potatoes in a pot filled with abundant water. Boil them for about 30 minutes, or until they are soft and tender. If you’re in a hurry, you can also use a pressure cooker to speed up the cooking process. Once cooked, peel the potatoes and let them cool slightly. -
Mash the potatoes:
Once the potatoes are cool enough to handle, mash them using a potato masher or a potato ricer for a smoother texture. Add the mashed potatoes directly into the bowl with the sifted flour. -
Activate the yeast:
Dissolve the dry yeast (or 15g of fresh yeast) in 100 ml of lukewarm water. Stir gently and let it sit for about 5 minutes until the yeast becomes frothy and activated. -
Combine the dough:
Slowly pour the activated yeast mixture into the flour and mashed potato mixture. Add the extra virgin olive oil (20ml) and the fine salt. Begin mixing everything together until a dough starts to form. The dough will be slightly sticky and moist, which is perfectly fine. Continue mixing and kneading until the dough becomes smooth and cohesive. -
First rise:
Once the dough is ready, cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size. The yeast will work its magic during this time, making the dough light and airy. -
Shape the focaccine:
Once the dough has doubled in size, transfer it to a floured work surface. Lightly flour your hands or use a dough scraper to help manage the dough. Roll it out into a sheet about 1 cm thick. You can use your hands or a rolling pin for this step. Use a round cutter with a 10 cm diameter to cut out the focaccine from the dough. -
Second rise:
Place the cut-out focaccine onto a baking sheet lined with parchment paper. Leave space between each focaccina to allow for expansion during the second rise. Let them rest for an additional 30 minutes to puff up and rise again. -
Prepare the rosemary oil:
While the focaccine are rising, finely chop the fresh rosemary. In a small bowl, combine the chopped rosemary with a bit of extra virgin olive oil to create a fragrant rosemary oil infusion. Set it aside. -
Add the finishing touch:
After the second rise, gently press the center of each focaccia to create a slight indentation around the edges. Brush the tops of the focaccine with the rosemary oil, ensuring each roll is generously coated. -
Bake:
Preheat your oven to 180°C (350°F) for a static (conventional) oven or 160°C (320°F) for a fan-assisted oven. Bake the focaccine for about 20 minutes, or until they are golden brown on top. If you prefer a softer texture, you can bake them for a shorter time. -
Final touch:
Once the focaccine are baked, remove them from the oven and drizzle with a little extra olive oil. For an added flavor, sprinkle coarse salt on top while they are still warm. -
Serve and enjoy:
Allow the focaccine to cool slightly before serving. These potato focaccine are best enjoyed fresh, but they also make great leftovers when stored in an airtight container for a couple of days. Whether served with soup, pasta, or enjoyed on their own, these soft and flavorful rolls are a crowd-pleaser!
Pro Tip:
To elevate the flavor of these focaccine, try infusing the olive oil with garlic or chili for an added kick. You can also customize the topping by adding a sprinkle of Parmesan cheese or a few olives for extra richness.
These potato focaccine are perfect for a cozy meal or as an appetizer for family gatherings, bringing a bit of Italian tradition right into your home!
