ut type="hidden" value="" data-essbisPostContainer="" data-essbisPostUrl="https://www.mydiversekitchen.com/recipe/potato-focaccia-pugliese" data-essbisPostTitle="Potato Focaccia Pugliese" data-essbisHoverContainer="">
Potato Focaccia Pugliese
A soft and slightly chewy Italian flat bread from the Puglia region of Italy, topped with olive oil, potato slices and rosemary.
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
30minutes 2hours
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
30minutes 2hours
Ingredients
Instructions
  1. As I mentioned, I partially cooked the potato slices. So peel and slice the potatoes somewhat thinly (about 1/4″thick) and par-boil them in salted water (you might want to watch the salt here, if you’re planning to use sea salt later). Drain and pat the potato slices dry. Keep aside.
  2. Dissolve the yeast and honey in about 1/2 cup of warm water and allow to proof (about 5 to 10 minutes).
  3. You may knead the dough by hand; I did it in my food processor. Put the flours, 1/3rd tsp salt, 1 tsp rosemary (if using dried herbs only) and oil in the food processor. Pulse a couple of times to mix. Add the yeast mixture and knead, adding just enough water to obtain a smooth and elastic dough. It should not be sticky.
  4. Place the dough in a well oiled bowl and roll the dough in the bowl to coat it with oil. Cover and allow to rise till double (half an hour to an hour).
  5. Gently deflate the dough and knead a couple of times. Oil a rectangular tin (I used an 11″ by 7″ tin) and, using your fingers, press the dough out to cover the tin in uniform thickness.
  6. Using your fingers, dimple the top of the dough. Brush the top of the focaccia dough with oil. Sprinkle the rosemary (fresh, or remaining 1 tsp dried) and then arrange the potato slices to cover the surface of the dough. Sprinkle sea salt (if using) and freshly crushed black pepper.
  7. Cover with a damp cloth and allow to rise for about an hour. Bake the focaccia at 220C (450F) for 30 minutes till the potato starts browning and the Focaccia is a nice brown colour and sounds hollow when tapped.
  8. Serve warm as it is, or as a snack/ appetizer or maybe with soup or as part of a meal.