Sanjeev Kapoor

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Potato and Rosemary Focaccia  Recipe

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Potato and Rosemary Focaccia

Main Ingredients

Potatoes , Fresh rosemary sprigs





Level Of Cooking



3594 kcal


424.7 gm


58.2 gm


184.7 gm


  • Potatoes peeled cut into small cubes and deep-fried
    2 medium
  • Fresh rosemary sprigs chopped
  • Refined flour
    500 grams
  • Dry yeast
    10 grams
  • Sugar
    10 grams
  • Garlic chopped
    1 tablespoon
  • Salt
    5 grams
  • Olive oil
    150 ml + 2 tablespoons


Step 1

Preheat oven at 180°C.

Step 2

Heat some water and add yeast and sugar in it. Mix well and set aside.

Step 3

Combine refined flour, garlic, salt, 150 ml olive oil, yeast mixture and half the rosemary in a bowl. Mix well and knead into a soft dough using sufficient water. Set aside for ½ hour.

Step 4

Add 1 tbsp olive oil to the dough and knead again.

Step 5

Grease round baking tin with olive oil and spread the dough in it. Add remaining rosemary and potato cubes on top and press them. Add 1 tbsp olive oil on top and press again. Set aside for 20-25 minutes.

Step 6

Place the tin in the preheated oven and bake for 12-13 minutes. Remove from oven, demould and cool to room temperature.

Step 7

Slice and serve.

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