Potato Rosemary Focaccia Focaccia Con Patate E Rosmarino Recipes

Steps:

• Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
• Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
• Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
• Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
• When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.

Steps:

• In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy.
• In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well.
• Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic.
• Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil.
• Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
• While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.
• Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk.
• Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic.
• Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F oven for 40 to 50 minutes, or until it is golden.
• Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

Steps:

• In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

Steps:

• Proof yeast by combining warm water and yeast in a bowl. Let sit in a bowl for ten minutes or until frothy and bubbling.
• Boil potato and shred, let cool.
• Mix dry ingredients; combine flour, sugar, salt, garlic powder, oregano, thyme, basil and pepper.
• Mix cooled potato, olive oil and proofed yeast.
• Combine dry ingredients and wet ingredients together until combined.
• Knead dough about 5-6 times.
• Put the dough in a slightly oiled bowl and cover with a damp towel.
• Let the dough rise for about 1 to 1.5 hours or until dough has doubled in size.
• Here's a secret: Preheat your oven to 200 degrees for ten minutes then shut it off. Let your dough rise in the oven.
• When dough has doubled in size, punch the dough down and spread onto an oiled baking sheet. Let stand for another 30-45 minutes.
• Using your thumb or the back of a wooden spoon, making indentations across the dough.
• Drizzle with olive oil, sprinkle sea salt and fresh rosemary.
• Bake at 425 degrees for 20-25 minutes or until golden brown.

Steps:

• Lightly grease 10 by 15 in.
• rimmed cookie sheet or jellyroll pan.
• Combine oil, garlic, and rosemary; cover& set aside.
• In a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
• In a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
• Mix in tomatoes.
• On a lightly floured surface (with floured hands), knead dough 5 min.
• or until smooth/elastic, and shape into ball.
• Invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
• ROll out dough into a 13 by 9 in.
• rectangle on the surface and transfer to baking pan, pressing into corners.
• Let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.) Preheat oven to 400F.
• Once dough has risen, make little divots all over the dough with your fingers, making sure the dough is pressed to the edges of the pan.
• Slice the potatoes paper- thin and arrange them, overlapping, on the dough.
• Brush the potatoes with oil mix, leaving garlic slices in bowl.
• Sprinkle fococcia w/ s&p and bake for 40- 50min.
• or until golden.
• Let it cool in the pan on a rack.
• When cool, remove the bread to a board and cut into 2 in.
• squares.

Steps:

• In a large bowl, combine 1 cup flour, whole wheat flour, yeast and salt.
• Stir in water, olive oil, honey and garlic.
• Stir in enough of remaining flour to make a soft dough.
• On a lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
• Cover with plastic wrap and let rest about 10 minutes.
• Meanwhile, heat 2 teaspoon oil in medium skillet over medium heat.
• Add onion and cook, stirring occasionally until soft.
• Set aside.
• Lightly spray a 11 by 7 baking pan with nonstick cooking spray.
• Pat or roll dough to fit pan; Brush with remaining teaspoon of oil.
• Spread onions evenly over dough.
• Sprinkle with cheese and rosemary.
• Cover lightly with kitchen towel and let rise in warm place about 30 minutes or until doubled.
• Bake at 350F for 30 minutes or until puffy and lightly browned.