Potato Rosemary Focaccia Recipe
Leeks, potatoes, rosemary, parmigiano reggiano, olive oil and sea salt. Baked daily.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 3
Combine Ingredients
Add the frothy yeast mixture and olive oil to the flour mixture. Stir until a dough starts to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours until doubled in size.
Assembly and Baking
- 6
Prepare Toppings
While the dough is rising, prepare the toppings. Thinly slice the potato and clean and slice the leeks.
- 7
Preheat Oven
Preheat your oven to 425°F (220°C).
- 8
Shape the Dough
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Press it out into a rectangle or circle about 1/2 inch thick.
- 9
- 10
Second Rise
Cover the focaccia with a cloth and let it rise for an additional 20-30 minutes.
- 11
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through. Let it cool slightly before slicing.
