Potato and rosemary focaccia Recipe

This Potato and rosemary focaccia is a soft and chewy recipe, which is made with tender potatoes and fresh rosemary. It’s the perfect side for any Italian meal, a classic, foolproof recipe that brings bakery-quality bread to your home kitchen.

Potato and rosemary focaccia Ingredients

A simple, classic list for an authentic and delicious Italian bread.

For the Dough:

• 1kg strong white bread flour (or 800g strong white & 200g semolina flour)
• 1 x 7g sachet of dried yeast
• 1 tablespoon of sea salt
• 650ml lukewarm water
• Olive oil, for greasing

For the Topping:

• A handful of Jersey Royal or other small waxy potatoes
• 3-4 purple potatoes
• 4 sprigs of fresh rosemary, leaves picked
• 1 bulb of garlic, cloves separated
• Extra virgin olive oil
• Coarse sea salt and freshly ground black pepper

How To Make Potato and rosemary focaccia

A step-by-step guide to this wonderfully soft, chewy, and versatile bread.

1. Make and Knead the Dough: In a large bowl, mix the flour, yeast, and 1 tablespoon of salt. Make a well in the middle and gradually pour in the lukewarm water, mixing to form a rough dough. Transfer to a floured surface and knead for about 10 minutes, until smooth and springy.
2. First Rise: Place the dough in a lightly greased bowl, cover with a damp tea towel, and leave to prove in a warm place for about 1 hour, or until it has doubled in size.
3. Prepare Toppings & Dough: While the dough rises, preheat the oven to 200ºC/400ºF/gas 6. Boil the Jersey Royal potatoes for 10-15 minutes until tender, then drain and cool. Very thinly slice the raw purple potatoes with a mandoline.
4. Top and Second Rise: Once the dough has risen, place it on a large, oiled baking tray and spread it out with your hands. Dimple the surface with your fingers. In a bowl, toss the sliced purple potatoes, rosemary leaves, and lightly crushed garlic cloves with a drizzle of olive oil. Evenly spread this mixture over the dough. Crumble the cooled, cooked Jersey Royals over the top. Drizzle with more olive oil and season. Cover and let it prove for another hour.
5. Bake and Serve: Once risen again, use your fingers to re-dimple the dough. Place in the hot oven and bake for 25 to 30 minutes, until golden and cooked through. Let it cool slightly, drizzle with a little more extra virgin olive oil, and serve.

Recipe Tips

For the most authentic and perfectly textured focaccia.

• How to get the classic dimples? The signature dimples are easy to create! After spreading the dough in the tray, coat your fingertips in olive oil and press them firmly all over the dough, creating deep indentations. The recipe cleverly has you do this twice, once before and once after the final rise, for the best texture.
• Why is my dough so sticky? Don’t be afraid of a sticky dough! A high hydration (wet) dough is the secret to a light, airy, and moist focaccia crumb. Use oiled hands to handle and spread the dough in the pan to prevent it from sticking to you.
• Can I make the dough ahead of time? Absolutely. After kneading, you can place the dough in a lightly oiled, covered bowl in the refrigerator for up to 48 hours. This slow fermentation will develop a more complex and delicious flavor.
• Why use two kinds of potatoes? The par-boiled Jersey Royals become soft and creamy, while the thinly sliced raw purple potatoes get wonderfully crisp at the edges, creating a fantastic textural contrast on top of the focaccia.

What To Serve With rosemary focaccia

Classic accompaniments for this fresh, homemade bread.

Warm, fresh focaccia is incredibly versatile. It’s perfect for:

• Dipping into a small bowl of extra virgin olive oil and balsamic vinegar
• Serving alongside a hearty soup or a stew
• As a base for a rustic sandwich
• As part of a larger antipasto platter with cured meats, cheeses, and olives

How To Store focaccia

Keeping your homemade loaf fresh.

• Room Temperature: Focaccia is at its absolute best on the day it is baked. To store leftovers, wrap the cooled bread in foil or place it in a paper bag. It will keep at room temperature for 1-2 days.
• Reheat: To refresh the bread and bring back its soft texture, you can warm it in a 180°C/350°F oven for about 5-10 minutes.

Potato and rosemary focaccia Nutrition Facts

An estimated guide per serving.

• Calories: 420 kcal
• Carbohydrates: 75 g
• Protein: 12 g
• Fat: 8 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Potato & Rosemary Pizza Recipe
• Michela’s Beef, Sweet Potato and Ricotta Recipe
• Marinated and Pot-Roasted Beef Fillet with Potato and Horseradish Cake Recipe