Potato and Rosemary Focaccia 🥔

Name: Potato and Rosemary Focaccia 🥔
Ingredients: 3 1/4 cups all-purpose flour (about 400 grams); 2 1/4 teaspoons active dry yeast (about 7 grams); 1 tablespoon extra virgin olive oil (about 15 grams); 1 1/2 teaspoons salt (about 8 grams); 1 1/8 cups water (about 280 ml); 2 tablespoons water (about 30 ml); 2 tablespoons extra virgin olive oil (about 30 grams); 3/4 teaspoon salt (about 4 grams); as needed Potatoes,; as needed Rosemary,

Monica Donato @cook_25592185

Piemonte

Pizza and focaccia... a must-have weekend tradition 🍕

Monica Donato @cook_25592185

Piemonte

Pizza and focaccia... a must-have weekend tradition 🍕

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Ingredients

3 1/4 cupsall-purpose flour (about 400 grams)
2 1/4 teaspoonsactive dry yeast (about 7 grams)
1 tablespoonextra virgin olive oil (about 15 grams)
1 1/2 teaspoonssalt (about 8 grams)
1 1/8 cupswater (about 280 ml)
For the topping
2 tablespoonswater (about 30 ml)
2 tablespoonsextra virgin olive oil (about 30 grams)
3/4 teaspoonsalt (about 4 grams)
as neededPotatoes,
as neededRosemary,

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Steps

1

Place the flour in a large bowl and crumble in the yeast with your fingers. Gradually add the room temperature water while mixing the dough.
2

Add the salt, then slowly pour in the olive oil, mixing well to combine everything.
3

Cover the bowl with plastic wrap and let the dough rise for 30 minutes at room temperature.
4

Once risen, take the dough and fold it over itself several times. Pull the dough toward you with your hands to form a ball. (If the dough is sticky, wet your hands with a little water.)
5

Cover the dough ball with plastic wrap and place it in the refrigerator for another 20 minutes.
6

Repeat the previous step two more times. The second time, let the dough rest for 2 hours, then transfer it to the refrigerator for 1 hour.
7

Meanwhile, peel the potatoes and slice them thinly to help them cook evenly.
8

After the final rise, place the dough on a surface dusted with semolina flour and gently stretch it out with your fingers.
9

Transfer the dough to a baking sheet greased with olive oil. Let it rest for 30 minutes, then add the potatoes and rosemary as desired. Finally, bake in a preheated convection oven at 450–480°F (230–250°C) for about 20 minutes.