Drive away with green broad beans and ricotta
356 recipes
Focaccia with potatoes and rosemary
ingredients
servings
4
Type 0 wheat flour
800 grams
Fresh brewer's yeast
1 unit
Eggs
1 unit
Fresh rosemary
1 sprig
Salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Potatoes
250 grams
second courses from Italy - Puglia
Focaccia with potatoes and rosemary
Focaccia with potatoes and rosemary
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An excellent variation of the classic Focaccia Barese (with cherry tomatoes and olives) is the Focaccia with potatoes and rosemary! Focaccia with potatoes and rosemary is a simple and safe preparation.
preparation
step 1
First, melt the yeast cube inside a cup of warm water.
step 2
Separately, on a board, form a fountain with the flour to which must be added half of the boiled potatoes (in this case crushed and reduced to a puree), the yeast and salt.
step 3
Mix all the ingredients adding water until you get a smooth and elastic mixture.
step 4
At this point the mixture can be transferred inside a floured bowl and covered with a transparent film or a cloth, leaving it to rise for about an hour.
step 5
The rest of the boiled potatoes left aside must be cut in half by the half of the boiled potato, in thin slices. The slices obtained must be mixed with a little oil, add the egg, rosemary and a pinch of salt and pepper.
step 6
When the dough is complete, roll out the dough with a rolling pin to transfer it later to a spherical tray. With your hands you can dig the typical dimples that characterize the focaccia, proceeding to cover the base with the potato mixture.
step 7
Sprinkle the surface with coarse salt and a drizzle of oil.
step 8
Bake everything in the oven at 150 ° (previously heated) for about 25 minutes, served at lukewarm temperature.
