Potato Focaccia Pugliese

My Favourite Breads

Potato Focaccia Pugliese myfavouritepastime.comFocaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough, but with more leavening agent. It may be topped with herbs or other ingredients, like onions, peppers, olives, fresh tomatoes, sliced tomatoes, potatoes or eggplant. The bread is typically used as a side, pizza base or as sandwich bread. We had ours for lunch, for sandwich, with lots of meaty toppings and gooey cheese.

Potato Focaccia Pugliese myfavouritepastime.com

Potato Focaccia Pugliese myfavouritepastime.com

  • Ingredients 
  • 350g (12oz, 2½ cups) strong bread flour (you can use all-purpose)
  • 5ml (½ teaspoon) salt
  • 5ml (1 teaspoon) sugar
  • 5ml (1 teaspoon) Fleischmann’s instant yeast
  • 1 tablespoon olive oil
  • 250ml (I cup) warm water
  • For topping
  • 30ml (2 tablespoons) olive oil
  • 2 small potatoes thinly sliced, boiled for two minutes, drained and cooled
  • 1-2 teaspoons sea salt
  • A sprig of fresh rosemary or teaspoon of dried rosemary
  • A good Grinding of pepper

Potato Focaccia Pugliese myfavouritepastime.comPlease always assemble all ingredients before you start

Onion Focaccia myfavouritepastime.com_5015Sift the flour, salt, sugar and yeast into a large bowl.

Onion Focaccia myfavouritepastime.com_5017Make a well in the centre. Pour the olive oil and water into the well and mix into a soft dough.

Onion Focaccia myfavouritepastime.com_5020Turn onto a lightly floured surface and knead 10 minutes until elastic (if using electric mixer knead for 5 minutes).

Potato Focaccia Pugliese myfavouritepastime.comForm into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size.

Potato Focaccia Pugliese myfavouritepastime.comKnock back dough and roll or stretch into a 10-11 inch circle and place on the prepared baking sheet..

Potato Focaccia Pugliese myfavouritepastime.comBrush liberally with olive oil and make deep dimples, all over the surface, using your fingertips.

Potato Focaccia Pugliese myfavouritepastime.comArrange potatoes on top , brush with olive oil cover with cling film and let rise for about 45 minutes

Potato Focaccia Pugliese myfavouritepastime.comSprinkle sea salt and rosemary and give a good grinding of pepper. Bake in the centre of the oven at 425ºF for 25-30 minutes or until golden brown and cooked through

Potato Focaccia Pugliese myfavouritepastime.comCool on a cooling rack

Potato Focaccia Pugliese myfavouritepastime.comServe warm.

Potato Focaccia Pugliese myfavouritepastime.com

Potato Focaccia Pugliese

Preparation time: 30 minute + 2 hours resting time; Baking time: 25-30 minutes Makes: 8 slices

Ingredients

  • 350g (12oz, 2 ¾ cups) strong bread flour (you can use all-purpose)
  • 5ml (½ teaspoon) salt
  • 5ml (1 teaspoon) sugar
  • 5ml (1 teaspoon) Fleischmann’s instant yeast
  • 1 tablespoon olive oil
  • 250ml (I cup) warm water (if using cup measures for flour, you may need ¼ cup more)

Ingredients For topping:

  • 30ml (2 tablespoons) olive oil
  • 2 small potatoes thinly sliced, boiled for two minutes, drained and cooled
  • 1-2 teaspoons sea salt
  • A sprig of fresh rosemary or teaspoon of dried rosemary
  • A good grinding of black pepper

Instructions

  1. Line a baking sheet with parchment and sprinkle a little corn flour on it. Preheat the oven to 425°F (220°c), 10 minutes before using. .
  2. Sift the flour, salt, sugar and yeast into a large bowl. Make a well in the centre. Pour the olive oil and water into the well and mix into a soft dough. Turn onto a lightly floured surface and knead 10 minutes until elastic. (if using electric dough hook knead for 5 minutes).
  3. Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size.
  4. Knock back dough and roll or stretch into a 10-11 inch circle and place on prepared baking sheet. Brush liberally with olive oil and make deep dimples, all over the surface, using your fingertips. Arrange potatoes on top , brush potatoes with olive oil cover with cling film or plastic bag  and let rise for 1 hour.
  5. Sprinkle sea salt and rosemary and give a good grinding of pepper and bake in the centre of the for 25-30 minutes or until golden brown and cooked through. Turn out on a wire rack to cool slightly. Serve warm

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the Focaccia at 425°F (220°C) for 25 minutes.
  2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need..

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

17 thoughts

  1. When you are going through awesome food recipes before dinner and stumble on this! What is this, I need to travel more and see what is out there, maybe I can start by experimenting in the kitchen though. 😀

  2. This sounds so good Liz! I love potatoes on flatbread but haven’t tried to make it myself. I wanted to print but the print button kept taking me back to the top. ~ sheri

    1. The print button works fine for me. I could even open on PDF. What browser are you using? I tried both Safari and Google chrome. Have a great weekend!
      Liz

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