Description
A rustic and flavorful Potato & Rosemary Focaccia Bread recipe featuring a soft, overnight fermented dough enriched with mashed potatoes and topped with thinly sliced golden Sebago potatoes, fresh rosemary, and chives. This focaccia combines a tender crumb with aromatic herbs and a crispy golden potato topping, perfect for a savory snack or accompaniment to meals.
Ingredients
For the Dough
- 750ml (26.5 fl oz) lukewarm water
- 1.5 teaspoons salt
- 200g (7 oz) mashed potatoes
- 750g (26.5 oz) flour
- 2.5 teaspoons instant dried yeast OR 50-100g (1.7-3.5 oz) sourdough starter
- 100ml (3.5 fl oz) extra virgin olive oil (plus extra for drizzling)
For the Topping
- 400g (14 oz) Sebago potatoes, sliced to about 20c coin thickness (not ultra-thin)
- Needles from 1 sprig rosemary
- 2 tablespoons freshly chopped chives
- Salt to season
Instructions
- Prepare the Dough: Dissolve the 1.5 teaspoons salt in 750ml lukewarm water in a very large bowl. Add the mashed potatoes and stir to combine. Then add the flour and your choice of yeast or sourdough starter (2.5 teaspoons instant dried yeast or 50-100g sourdough starter depending on season). Stir everything together until combined into a wet batter-like dough. Cover the bowl and leave it to rest at room temperature overnight for 12-18 hours to ferment and develop flavor.
- Prepare the Baking Tray and Shape Dough: The next morning, line a 40x30cm (16×12 inch) baking tray about 1 inch deep with parchment paper and brush with half of the extra virgin olive oil. Stir the risen dough gently, then scoop it into the prepared tray. Rest for 5 minutes, then spread the dough evenly to the edges using an oiled palette knife or silicone spatula. Brush the top generously with most of the remaining olive oil, leaving a little oil for later. Allow the dough to rest in a warm spot for 1 to 1.5 hours until it puffs up with air bubbles.
- Prepare Potatoes and Bake: While the dough is resting, slice the Sebago potatoes using a mandolin or knife to about 20c coin thickness (not ultra-thin). Preheat the oven to 220°C (440°F). Arrange the potato slices on top of the dough in a neat, slightly overlapping pattern. Brush the potato slices with the reserved olive oil. Scatter rosemary needles evenly over the potatoes. Bake the focaccia in the preheated oven for 30 minutes or until the potatoes are golden and the bread is cooked through.
- Finish and Serve: Once baked, sprinkle salt and freshly chopped chives over the focaccia. Serve warm as a delicious snack or side dish.
Notes
- This is an overnight focaccia recipe; plan ahead to allow the dough to ferment 12-18 hours.
- If using sourdough starter instead of instant yeast, use 50g in summer and 100g in winter to account for fermentation speed.
- Sebago potatoes are preferred for their texture, but any waxy potato sliced about 20c coin thickness can be used.
- Ensure potato slices are not too thin to maintain texture during baking.
- Use a mandolin for even slicing, but a sharp knife works as well.
- Prep Time: 25 minutes plus 12-18 hours overnight proving
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
