Usuba
Focaccia with Potato and Aromatic Herbs
Italian flatbread with a crispy crust and soft crumb. Potatoes and rosemary create an aromatic filling, while herb-infused olive oil gives the dish its characteristic flavor. Perfect as an appetizer or side dish.
- Total
- 60 min
- Standard serving
- 344.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
In a small bowl, mix together olive oil, dried parsley, oregano, and ground red pepper. Set aside.
- 2
Step 2
Mix wheat flour, dry yeast, sugar and salt. Add water and knead the dough thoroughly until soft and elastic.
Transfer the dough to an oiled bowl and let it rise until doubled in volume.
- 3
Step 3
Rinse and peel the potatoes, cut into thin slices. Place the potatoes in a bowl with 1 cup of water and 0.5 teaspoon of salt.
Heat in the microwave at maximum power for 2 minutes.
- 4
Step 4
Remove the potatoes from the water, let them dry and set aside.
- 5
Step 5
When the dough has risen, divide it into two parts.
- 6
Step 6
Stretch or roll out each piece into a rectangle measuring 28 × 18 cm.
- 7
Step 7
Transfer the dough to a baking pan or baking sheet. Gently press it with your fingers, creating small dimples across the entire surface.
- 8
Step 8
Generously brush the dough with herbed oil. Sprinkle with rosemary, arrange potatoes. Sprinkle again with rosemary, salt and pepper.
- 9
Step 9
Cover and let the dough rise for 1 hour until it becomes more airy and fluffy.
- 10
Step 10
Bake at 220 °C for 22–25 minutes until the top is golden brown. Cut into pieces and serve.
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