| Prep: 90 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 392 | 6g | 1g | 72g |
| sugars | fibre | protein | salt |
| 3g | 4g | 10g | 0.97g |
Why I Love Italian Focaccia with Potatoes and Rosemary
In the swirling tapestry of my kitchen’s journey, one Italian recipe stands out, catching the sunlight and the imagination – Focaccia with Potatoes and Rosemary. There’s something truly mesmerizing about this bread, yeast and flour that transcends its simple ingredients and transforms into a notch of gastronomic adventure. Its rustic beauty, touched with rosemary’s wild charm and potatoes’ humble appeal, mirrors the old-world allure of Italy, while hinting at the novelty of my fusion-inspired culinary style.
The Inspiration
As with every recipe that filters through my kitchen, the Focaccia with Potatoes and Rosemary carries an undercurrent of nostalgia, a memory suspended in the amber of personal experiences. The recipe, though intrinsically Italian, is a subtle nod to the influential Italian chef, Gennaro Contaldo. His rustic style, reminiscent of food that has simmered in the hearths of Italian homes for generations, has certainly influenced my approach towards cooking, imbuing it with warmth and authenticity.
Flavortown Bound
Playing with flavors has always been my personal form of expression, an idiosyncratic piece of me that glimmers in each dish I whip up. With this Italian bread, the subtle notes of olive oil mingle effortlessly with the earthy underbelly of potatoes carved out by the sharp eloquence of rosemary. The crunch and chew of the focaccia against the soft suppleness of the potatoes provide an exciting contrast, making every bite an adventure.
Unforgettable Pairings
Like a great dance partner, the Focaccia with Potatoes and Rosemary moves in rhythm with an incredible range of accomplices. You could pair it with a classic Caponata, a beautiful Sicilian eggplant dish, or perhaps a refreshing Orange, Fennel and Black Olive Salad. Its versatility is its beauty, playing the perfect understated hero in an array of extravagant culinary plots.
So join the dance of flavors and create your version of this Focaccia with Potatoes and Rosemary. The magic of food is its ability to bend and shape to our individual interpretations, spinning stories and memories that last beyond the confines of our kitchens. Happy cooking!
What You’ll Need
- 4 cups all-purpose flour
- 2 tsp salt
- 1 packet fast acting yeast (approx 2 1/4 tsp)
- 1 2/3 cups warm water
- 4 tbsp olive oil (plus additional for drizzling)
- 3 medium potatoes
- 2 sprigs fresh rosemary
- 1 tsp coarse sea salt
Method
Step One
Start by combining 4 cups of all-purpose flour, 2 tsp of salt and one packet of fast acting yeast in a large mixing bowl. Ensure these dry ingredients are thoroughly mixed together.
Step Two
Slowly pour in 1 2/3 cups of warm water to the dry ingredients, followed by 4 tablespoons of olive oil. Using a wooden spoon, stir until the dough starts to form and the ingredients are fully combined.
Step Three
Turn the dough onto a floured surface and knead for about 5 minutes, until it is smooth and elastic. Place this dough in a greased bowl, cover with a clean cloth and allow it to rise in a warm place for about an hour, or until it doubles in size.
Step Four
Whilst the dough is rising, preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit and thinly slice your 3 medium potatoes.
Step Five
When the dough has doubled in size, punch it down and move it to a greased baking sheet. Using your hands, stretch and press the dough into the shape of the baking tray. Make sure the surface is even.
Step Six
Drizzle the dough with a bit of olive oil, then arrange the thinly sliced potatoes on top. Sprinkle the potatoes with coarse sea salt and the leaves from two sprigs of fresh rosemary. Drizzle with a bit more olive oil for taste and color.
Step Seven
Place the tray in your preheated oven and bake for about 20-25 minutes or until the crust is golden and the potatoes are cooked. Allow the focaccia to cool before cutting it and serving it.
