Potato and Rosemary Focaccia

Ingredients list for Potato and Rosemary Focaccia

• 2 medium Potatoes peeled cut into small cubes and deep-fried
• 8-10 Fresh rosemary sprigs chopped
• 500 grams Refined flour
• 10 grams Dry yeast
• 10 grams Sugar
• 1 tablespoon Garlic chopped
• 5 grams Salt
• 150 ml + 2 tablespoons Olive oil

Method

1. Preheat oven at 180°C.
2. Heat some water and add yeast and sugar in it. Mix well and set aside.
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.
4. Add 1 tbsp olive oil to the dough and knead again.
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.
6. Place the tin in the preheated oven and bake for 12-13 minutes. Remove from oven, demould and cool to room temperature.
7. Slice and serve.

Nutrition Info