How To Make New Potato & Rosemary Focaccia
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Serves:
Ingredients
- 2 cups all-purpose flour
- 1 package active dry yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup warm water
- 8-10 small new potatoes, thinly sliced
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
Instructions
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In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Stir until a sticky dough forms.
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Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
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Preheat the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
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Punch down the risen dough and transfer it onto the baking sheet. Use your hands to gently shape the dough into a rectangle or circle, about 1/2 inch (1.3 cm) thick.
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Arrange the sliced potatoes evenly over the dough, overlapping slightly. Sprinkle with chopped rosemary and season with salt and pepper.
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Drizzle the focaccia with extra virgin olive oil. Cover with a kitchen towel and let it rest for another 15-20 minutes.
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Bake in the preheated oven for 20-25 minutes or until the potatoes are golden and the crust is crisp.
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Remove from the oven and let it cool for a few minutes before slicing. Serve warm.
Nutrition
- Calories : 280kcal
- Total Fat : 3g
- Saturated Fat : 0.5g
- Cholesterol : 0mg
- Sodium : 590mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugar : 1g
- Protein : 7g
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