Potato Rosemary Focaccia (Focaccia Con Patate E Rosmarino)
Description:
This Potato Rosemary Focaccia is a savory, aromatic Italian bread made with mashed potatoes, fresh rosemary, and a dash of garlic. It’s perfect for lunch or as a snack, and the texture is soft and light with a golden crispy crust. The recipe’s cooking time includes rising time, and since no mixer is required, it’s perfect for anyone who enjoys kneading by hand. Plus, it’s a great way to use up any leftover mashed potatoes! This homemade focaccia brings together the warm, rustic flavors of Italy and will quickly become a favorite in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Active dry yeast | 2 1/2 tsp |
| All-purpose flour | 4 1/2 cups |
| Mashed potatoes | 2 cups |
| Salt | 1 tsp |
| Garlic cloves | 2 cloves |
| Dried rosemary | 1 tsp |
| Olive oil | 1/3 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 592.3 kcal |
| Total Fat | 13.6 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 1.4 mg |
| Sodium | 1397.8 mg |
| Total Carbohydrates | 103 g |
| Dietary Fiber | 6.1 g |
| Sugars | 2.8 g |
| Protein | 13.9 g |
Instructions
-
Proof the Yeast
Begin by preparing the yeast mixture. In a small bowl, sprinkle the active dry yeast over 1 cup of warm water (approximately 110°F) and let it sit for about 5 minutes, or until the yeast becomes foamy. This process is called proofing and ensures that the yeast is active. -
Combine the Dry Ingredients
In a large mixing bowl, combine 4 cups of all-purpose flour, mashed potatoes, and salt. Mix well until the ingredients resemble a coarse meal. The mashed potatoes add a tender texture to the bread while the flour helps it come together into dough. -
Add the Yeast Mixture
Once the yeast has proofed, add the yeast-water mixture to the dry ingredients. Stir the dough with a wooden spoon or your hands until it begins to come together into a shaggy dough. -
Knead the Dough
Turn the dough out onto a floured surface and begin kneading. Use the remaining 1/2 cup of flour as needed to prevent the dough from sticking to your hands or the work surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, feel free to add a little more flour. -
First Rise
Once the dough is kneaded, shape it into a ball and place it in a large oiled bowl. Turn the dough to coat it evenly with the oil. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for about 1 1/2 hours, or until it has doubled in size. This rise time allows the dough to develop its flavor and texture. -
Prepare the Rosemary Garlic Oil
While the dough is rising, prepare the rosemary garlic oil. In a small bowl, mix together the olive oil, minced garlic, and dried rosemary. Stir to combine and let the mixture stand, covered, so the flavors can infuse. -
Shape the Dough
After the dough has risen, turn it out onto a well-oiled 15 1/2- by 10 1/2-inch jelly roll pan. Gently press and stretch the dough into the pan, ensuring it covers the bottom evenly. Loosely cover the pan and allow the dough to rise for an additional 45 minutes in a warm place, until it has nearly doubled in size. -
Prepare the Potatoes
Using a mandoline slicer or a sharp knife, slice the red potatoes as thinly as possible. Aim for paper-thin slices so they cook evenly and become tender in the oven. Arrange the potato slices on top of the dough, slightly overlapping them. -
Brush with Rosemary Garlic Oil
Once the potatoes are arranged on the dough, brush them generously with the rosemary garlic oil mixture. Be sure to discard the garlic pieces at this point. The oil adds flavor and helps the bread develop a rich, golden color as it bakes. -
Season and Bake
Sprinkle the focaccia with salt and freshly ground pepper to taste. Bake in the bottom third of a preheated 400°F oven for 40-50 minutes, or until the focaccia is golden brown and crisp on top. The baking time will depend on your oven, so keep an eye on the bread towards the end to avoid overbaking. -
Cool and Serve
Once the focaccia is baked to a beautiful golden color, remove it from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely, or serve it warm for the best flavor. This focaccia can be enjoyed fresh out of the oven or at room temperature.
Tips for Success:
- Use Leftover Mashed Potatoes: This recipe is an excellent way to use up leftover mashed potatoes. The potatoes make the focaccia soft and moist, contributing to a wonderfully tender texture.
- Flour Adjustments: Depending on the moisture in your mashed potatoes, you may need slightly more or less flour than the recipe states. The goal is to have a smooth, elastic dough that isn’t sticky.
- Infuse More Flavor: For extra flavor, you can add fresh rosemary or even a sprinkle of Parmesan cheese to the top of the focaccia before baking.
- Oven Temperature: Make sure your oven is fully preheated to 400°F before placing the focaccia inside. An oven thermometer can help you get the right temperature for optimal results.
Enjoying Your Potato Rosemary Focaccia
This focaccia pairs beautifully with a simple salad, olive tapenade, or any Mediterranean dish. It’s a versatile snack or lunch item that can be served as an appetizer or alongside soups and stews. Whether served warm or at room temperature, it’s sure to impress with its rustic charm and satisfying flavor.
Let the combination of mashed potatoes, garlic, rosemary, and olive oil elevate your bread-baking experience to new heights.
