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Nutrition Facts
Serving Size 1 (185g) Recipe makes 4 servings
Calories 253
Calories from Fat 67		(26%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 706mg		29%
Potassium 415mg		11%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 3.1g	12%
	Sugars 1.1g
Protein 5.8g		11%
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Simple Potato and Rosemary Focaccia

Recipe #352681 | 2 hours | 1 hour prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Karen Elizabeth
Jan 28, 2009

This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner

SERVES 4 (change servings and units)

Ingredients

3/4 cup mashed potatoes
1 cup strong white bread flour, sifted
1 (1/4 ounce) packet easyblend yeast
1 teaspoon salt
2 tablespoons olive oil
200 ml warm water
1 medium potato or 1 large potato, scrubbed and sliced thinly
4 teaspoons fresh rosemary or 2 teaspoons dried rosemary
salt and pepper

Directions

1
In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
2
Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
3
Preheat the oven to 180C/350F/Gas Mark 4.
4
Lightly oil a large baking tray.
5
Place the dough in the middle, and work it out to the edges to form a square or rectangle.
6
Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
7
Bake for 50 minutes, covering if the focaccia is getting too brown.

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Featured Reviews for This Recipe

From: duonyte

On Jun 28, 2009

I could not sleep last night so I started making this at around 4AM. Even though I was not quite with it, I could not screw this up. Instead of pulling out the mandoline, I used the vegetable peeler to peel off strips of potato. These worked beautifully with the fresh rosemary and I also added some fresh lemon thyme. I ame half the recipe, which worked perfectly in my tabletop convection oven. Wonderful with my scrambled eggs this morning.

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From: Sonya01

On Apr 27, 2009

very good focaccia never made one before. even hubby ate it and father in law took the recipe home to make again made for RECIPE SWAP #27 - April 2009 in Aust/NZ forum

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From: loof

On Feb 10, 2009

This was a nice and different focaccia bread. The potato and rosemary combination is delicious and adds a nice touch to the bread. I only had to use about half of the water specified. I did have to cover the bread after about 30 minutes as it was getting quite brown, but it still cooked up fine. Thanks for posting this recipe!

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