Teresa's Recipes
Focaccia Di Patate
Focaccia di Patate is a traditional Italian bread that combines the heartiness of potatoes with the aromatic essence of fresh rosemary. This soft, fluffy focaccia is ideal for dipping in high-quality olive oil or serving warm alongside your favorite Italian dishes. Its golden crust and tender interior make it a delightful addition to any meal, evoking the rustic charm of Italian kitchens. Historically, focaccia has roots in ancient Roman times, where it was baked on hot stones. Today, this variation with potatoes adds a unique twist to the beloved classic.
Ingredients
- 2 tablespoons, chopped Fresh rosemary
- 1/4 cup, plus more for drizzling Olive oil
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 1 tablespoon Sugar
- 2 teaspoons Active dry yeast
- 1 cup (110°F or 45°C) Warm water
- 2 medium, peeled and cubed Potatoes
Dietary Notes
- Servings: 8
- Dish Type: Bread
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 7g
- Carbs: 25g
- Protein: 4g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Peel and cube the potatoes. Boil them in salted water until soft, about 15-20 minutes. Drain well and mash the potatoes until smooth. Allow them to cool to room temperature.
- In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- In a large mixing bowl, combine the flour and salt. Create a well in the center and add the foamy yeast mixture, the cooled mashed potatoes, and the olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
- Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down to release the air. Transfer the dough to a greased baking sheet and press it out gently into a rectangle or circle about 1 inch thick.
- Use your fingers to create dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with chopped rosemary and a pinch of salt.
- Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom. Let it cool slightly before cutting into squares or wedges.
Tips
- For added flavor, consider incorporating roasted garlic or sun-dried tomatoes into the dough.
- This focaccia pairs beautifully with a simple balsamic vinegar and olive oil dip for serving.
- You can also top the focaccia with a sprinkle of sea salt or flaky salt right before baking for an extra crunchy texture.