Ligurian Potato Focaccia with Rosemary
A Ligurian focaccia with thinly sliced potatoes, fresh rosemary and coarse sea salt. Crispy on the outside, airy and soft on the inside.
By yumbelo · 4 servings · 90 minutes
Ingredients
- 500 g Type 405 wheat flour
- 350 ml Water, lukewarm
- 15 g Fresh yeast
- 10 g Salt
- 100 ml Olive oil
- 300 g Waxy potatoes
- 1 bunch Rosemary
- 1 tsp Sea salt, coarse
Method
- Dissolve the yeast in the lukewarm water.
- Mix the flour and salt in a large bowl. Add the yeast water and 60 ml olive oil and knead everything for about 8 minutes into a smooth, slightly sticky dough.
- Cover the dough and let it rise in a warm place for about 1 hour, until it has roughly doubled in size.
- Wash and peel the potatoes and slice them into very thin slices using a mandoline or a sharp knife. Pluck the rosemary needles from the stems and chop them coarsely.
- Preheat the oven to 240 °C top and bottom heat and line a baking sheet with baking paper.
- Place the dough on the sheet and press it flat with your fingers to the size of the sheet. Press dimples into the dough with your fingertips and press the potato slices into it in an overlapping, shingle-like pattern.
- Drizzle the focaccia with the remaining 40 ml olive oil and sprinkle with rosemary and coarse sea salt.
- Bake the focaccia for 20 to 25 minutes, until the edges are golden brown and the potatoes are cooked through. Let it cool briefly and cut into pieces.