Herbed Rosemary Potato Focaccia
photo by camillejanvaldez
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 12-18 in flatbread squares
- Serves:
- 6-8
ingredients
- 1 russet potato, cut into cubes cooked tender then shredded
- 828.06 ml all-purpose flour
- 7.08 g fast rise yeast
- 6.16 ml table salt
- 59.14 ml olive oil, and extra for the baking sheet and drizzling
- 236.59 ml warm water (105-115 degrees)
- 9.85 ml garlic powder
- 4.92 ml dried thyme
- 4.92 ml basil
- 3.69 ml sea salt
- 29.58 ml fresh rosemary
directions
- Proof yeast by combining warm water and yeast in a bowl. Let sit in a bowl for ten minutes or until frothy and bubbling.
- Boil potato and shred, let cool.
- Mix dry ingredients; combine flour, sugar, salt, garlic powder, oregano, thyme, basil and pepper.
- Mix cooled potato, olive oil and proofed yeast.
- Combine dry ingredients and wet ingredients together until combined.
- Knead dough about 5-6 times.
- Put the dough in a slightly oiled bowl and cover with a damp towel.
- Let the dough rise for about 1 to 1.5 hours or until dough has doubled in size.
- Here's a secret: Preheat your oven to 200 degrees for ten minutes then shut it off. Let your dough rise in the oven.
- When dough has doubled in size, punch the dough down and spread onto an oiled baking sheet. Let stand for another 30-45 minutes.
- Using your thumb or the back of a wooden spoon, making indentations across the dough.
- Drizzle with olive oil, sprinkle sea salt and fresh rosemary.
- Bake at 425 degrees for 20-25 minutes or until golden brown.
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RECIPE SUBMITTED BY
I am a 22 year old student studying Accounting. When I'm not in school I absolutely love cooking!