Potato – Focaccia with Thyme
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g flour, type 405
- 2 teaspoons salt
- 2 teaspoons dry yeast
- 2 tablespoon olive oil
- 325 g water
For covering:
- 500 g potato (s), small
- 125 g cheese, (Gruyère)
- 2 teaspoon thyme leaves, fresh
- 2 tablespoon crème fraîche
- Turmeric, for the potato water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour with the salt and the dry yeast dry. Add olive oil and water and knead everything thoroughly to form a dough. Place in a bowl and let rise, covered, for about 1 1/2 hours, until it has doubled.
- In the meantime, cut the potatoes into 0.5 cm thin slices. In a saucepan with salted water, do not boil completely for about 5 minutes. Drain and let cool.
- Roll out the dough into a flat circle approx. 25 cm in diameter and place on a parchment-lined sheet. Spread half of the Gruyère evenly on top and pour the potato slices over the cheese. Sprinkle with the rest of the cheese. Sprinkle with thyme, salt and pepper. Dab with crème fraîche.
- Bake the focaccia in the oven preheated to 200 ° C for about 30 minutes, until the bread is nice and airy and the topping is crispy.
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