Focaccia is an Italian yeasted, oiled and herbed flat bread which resembles a Pizza somewhat. Unlike Pizza, Focaccia is more about the bread than the toppings. The Focaccia is usually lightly topped with sea salt, herbs. Sometimes sun dried tomatoes, garlic or olives are added such that they do not take your attention away from the bread. Focaccia is usually a rectangular bread though it can be shaped into a circle as well. The Potato Focaccia Pugliese is a potato topped Focaccia from the Puglia region of Italy. My recipe is adapted from a recipe I had saved from an ancient copy of the Femina magazine. The first time I made this was way back when I was still a novice bread baker. It turned out pretty good then and every time I’ve made it since.
At the beginning of the month, Zorra announced that Bread Baking Day was celebrating its second anniversary with a pizza party. I was mentally preparing myself to make pizza. when I saw that she had also mentioned that other similar flatbreads with toppings were welcome. So it was time to revisit my Focaccia recipe.
I have altered the basic dough a bit by substituting half the all purpose flour with whole-wheat flour. I also used a bit of honey to help the yeast along. Pre-cooking the potato ensures it cooks soft in the time the bread bakes in the oven. Slice the potatoes about 1/4″ thick and partially cook them in salted water. Pat them dry before using them as topping.
I grow my own rosemary so I have a steady supply available. You can substitute with dried rosemary. In that case, you can try kneading half of it into the dough for better flavour. It is important to brush enough oil on the bread before baking to get a beautiful brown crust.