Potato Tomato Focaccia
Cook Time: 1 hour 20 minutes
Prep Time: 30 minutes
Total Time: 1 hour 50 minutes
Recipe Category: Breads
Recipe Servings: 35
Description:
This delectable Potato Tomato Focaccia, inspired by the Party Girl Cookbook, promises a delightful blend of flavors and textures. With its tender, yet crispy crust and savory toppings, it’s a versatile choice for any occasion, whether you’re serving a crowd or enjoying a quiet meal. This recipe yields a substantial amount, making it perfect for gatherings, and it can be made ahead of time for added convenience. Wrapped in plastic wrap and foil, it stays fresh for 1 to 2 days. The preparation involves a series of straightforward steps that result in a beautifully golden and flavorful bread.
Ingredients:
- 1/3 cup olive oil, plus more for brushing
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 3/4 cup warm water
- 1 package (or 2 1/4 teaspoons) fast-rising yeast
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 pound small red potatoes, thinly sliced
Instructions:
-
Prepare the Pan:
Lightly grease a 10 by 15-inch rimmed cookie sheet or jellyroll pan. Set aside. -
Make the Oil Mixture:
In a small bowl, combine 1/3 cup olive oil, minced garlic, and finely chopped rosemary. Cover and set aside to allow the flavors to meld. -
Activate the Yeast:
In a large mixing bowl, stir together the warm water, fast-rising yeast, and sugar. Let the mixture stand until it becomes foamy, approximately 5 minutes. -
Prepare the Dough:
In a separate bowl, mix the all-purpose flour and salt. Gradually stir this flour mixture into the yeast mixture until a soft dough forms. -
Incorporate Tomatoes:
Fold in the chopped sun-dried tomatoes. -
Knead the Dough:
On a lightly floured surface, with floured hands, knead the dough for about 5 minutes, or until it becomes smooth and elastic. Shape the dough into a ball. -
First Rise:
Invert the large bowl used for mixing over the dough ball to cover it. Allow the dough to rest for 10 minutes. -
Shape the Dough:
Roll out the dough into a 13 by 9-inch rectangle on a floured surface. Transfer it to the prepared baking pan, pressing the dough into the corners to fit the pan. -
Second Rise:
Cover the dough loosely with plastic wrap or a towel and let it rise in a warm place until doubled in size, about 30 minutes. During this time, preheat your oven to 400°F (200°C). -
Prepare for Baking:
Once the dough has risen, make small divots all over the surface of the dough with your fingers, ensuring the dough is pressed to the edges of the pan. Arrange the thinly sliced red potatoes on top of the dough in an overlapping pattern. -
Add the Oil Mixture:
Brush the potato slices with the reserved garlic and rosemary oil mixture, leaving the garlic slices behind in the bowl. -
Season and Bake:
Sprinkle the focaccia with salt and pepper to taste. Bake in the preheated oven for 40 to 50 minutes, or until the top is golden and crispy. -
Cool and Serve:
Allow the focaccia to cool in the pan on a wire rack. Once cooled, transfer it to a cutting board and cut into 2-inch squares.
Enjoy your homemade Potato Tomato Focaccia! This savory bread is sure to be a hit at any gathering, bringing a touch of Italian delight to your table. 🌿🥔🍞
