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Ingredients for 4 people
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- 3 ¾ cups flour
- 1 ¾ ounces
- boiled potatoes
- 1 ¼ cup water
- 2 1/5 teaspoons salt
- 1 1/3 teaspoons sugar
- 3 ½ tablespoons extra virgin olive oil
- 1 package dry yeast
- 3 ½ ounces cherry tomatoes
- 2 sprigs rosemary
- Coarse salt to taste
Le Ricette
Focaccia with Potatoes
di Academia Barilla
PREPARATION TIME
80 min
80 min
DIFFICULTY
Easy
Easy
TYPE
Bread, focaccia and pizza
Bread, focaccia and pizza
ITALIAN REGION
Puglia
Puglia
Tags
Ingredients for 4 people
3 ¾ cups flour
1 ¾ ounces
boiled potatoes
1 ¼ cup water
2 1/5 teaspoons salt
1 1/3 teaspoons sugar
3 ½ tablespoons extra virgin olive oil
1 package dry yeast
3 ½ ounces cherry tomatoes
2 sprigs rosemary
Coarse salt to taste
Ingredients
Preparation 60 minutes preparation + 20 minutes cooking
Knead all ingredients until smooth and firm. Set aside to rest for 10 minutes. Divide the dough into 10 ½-ounce pieces and roll into balls or cylinders. Set aside to rise for 30 - 40 minutes. Roll out dough to a thickness of ½ inch and place on a baking sheet, oiled with extra virgin olive oil.
Set aside to rest for another 10 - 15 minutes and stretch the dough by hand to cover the whole baking sheet surface. Brush with oil and sprinkle with some rosemary and halved cherry tomatoes. Set aside to rest for 20 - 30 minutes in a warm place.
Sprinkle with coarse sea salt and bake in preheated 450°F oven until slightly brown, about 15-18 minutes.
Remove from the oven and serve warm. Given measurements are calculated for a 12 x 20 inch baking sheet.
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