Rosemary – Focaccia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 potato (s) (baked potato, 335g)
- 550 g flour
- 3 teaspoons rosemary, fresh
- 1 teaspoon salt
- 225 ml water, warm
- 0.25 teaspoon ¼ sugar
- 1 packet yeast (dry yeast)
- 4 tablespoon oil (olive oil), cold-pressed
- 0.5 teaspoon ½ sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Prick the potatoes in several places with a fork and bake in the microwave for about 12 minutes on high. Peel the potatoes, place in a bowl, mash and let cool.
- Mix the flour, half of the rosemary and salt in a food processor and mix until the rosemary is chopped. Add about a third of the cooled potatoes and mix again.
- Mix warm water and sugar and sprinkle with yeast. Let stand for about 5 minutes and stir in 3 tablespoons of olive oil. With the food processor running, pour the yeast mixture onto the flour and wait until a smooth dough is formed.
- Place the dough on a lightly floured surface and knead for about a minute; Dust with more flour if necessary. Put the dough in a large, oiled bowl and turn until it is completely covered with oil. Cover with kitchen towel and let rise in a warm place for about an hour until it has doubled.
- Knead the dough for about 30 seconds on a surface dusted with flour, shape into a 30 cm disc and place on a lightly oiled baking sheet. Slightly dent the surface with your fingertips, brush with 1 tablespoon of olive oil and sprinkle with salt. Let rise for about 20 minutes and bake in the preheated oven for about 18 minutes at 230 ° C until the dough turns golden.
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