Discover Italian
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Municipio di Pordenone
Potato and rosemary focaccia
4 cups bread flour – 1 tablespoon salt – 1 pkg. yeast – 1 ¼ cups warm water
extra virgin olive oil – 3, red or white, new potatoes, scrubbed and sliced thin
rock salt to sprinkle – 1 large sprig of fresh rosemary
Put all but 3 tablespoons of the flour in a bowl with the water, salt and yeast.
Mix till well incorporated, then place on a table and knead till smooth and elastic, about 5 minutes, adding the rest of the flour as necessary to keep it from sticking.
Cover with a clean cloth and let rest till doubled in size.
Line a baking sheet with baking paper, place the dough on it and with fingertips and hands, stretch and flatten the dough to about ¾ inch thickness.
Layer the potatoes on it, sprinkle a little rock salt, the rosemary needles and drizzle with olive oil. Cover and let rise for 1 hour.
Preheat oven to 450.
Uncover the focaccia and place in the oven to bake for 30 minutes, till golden brown.
Remove from oven, drizzle some additional olive oil and let cool before serving.
