Potato Garlic Rosemary Focaccia

Special notes about ingredients :

Certainly! Here are some special notes about the ingredients used in Potato Garlic Rosemary Focaccia:

1. Yeast: Make sure to use active dry yeast for this recipe. It needs to be activated in warm water with a bit of sugar to help it bloom. If you’re using instant yeast, you can add it directly to the flour without proofing.
2. Potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes. They hold their shape well when thinly sliced and cooked. Russet potatoes can work too, but they might break apart more easily.
3. Garlic: Fresh garlic cloves are preferred for the best flavor. Mince them finely for even distribution throughout the focaccia.
4. Rosemary: Fresh rosemary is recommended for its aromatic flavor. If you don’t have fresh rosemary, you can use dried rosemary, but reduce the quantity by half since dried herbs are more potent.
5. Flour: All-purpose flour works well in this recipe, providing a good balance of protein and gluten development for a tender yet sturdy focaccia.
6. Olive Oil: Choose a good quality extra virgin olive oil for drizzling over the dough. It adds flavor and helps create a crisp crust.
7. Sea Salt: Coarse sea salt is ideal for topping the focaccia. Its larger crystals provide a burst of flavor and a crunchy texture. If you don’t have coarse sea salt, you can use kosher salt or another coarse salt variety.
8. Water: Use warm water (around 110°F or 45°C) to activate the yeast. It should feel warm to the touch but not hot, as high temperatures can kill the yeast.

Ingredients:

• 1 1/2 cups warm water (around 110°F)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil, plus more for drizzling
• 2 medium potatoes, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped
• Coarse sea salt, for topping

Instructions:

1. Activate the yeast:
   • In a small bowl, combine the warm water, yeast, and sugar. Stir gently to dissolve the yeast and sugar.
   • Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is activated.
2. Prepare the dough:
   • In a large mixing bowl, combine the flour and salt.
   • Pour the activated yeast mixture and olive oil into the flour mixture.
   • Stir the ingredients together until a dough forms.
   • Once the dough comes together, transfer it to a floured surface.
3. Knead the dough:
   • Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
4. First rise:
   • Place the kneaded dough in a greased bowl.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
5. Prepare the toppings:
   • While the dough is rising, preheat your oven to 400°F (200°C).
   • Thinly slice the potatoes and cook them in boiling water for about 3-5 minutes until slightly tender. Drain and set aside.
   • Mince the garlic cloves and chop the fresh rosemary leaves.
6. Form the focaccia:
   • Once the dough has doubled in size, punch it down to release the air.
   • Transfer the dough to a greased baking sheet.
   • Press the dough into the baking sheet, spreading it out evenly to fit.
7. Add toppings:
   • Drizzle olive oil generously over the surface of the dough.
   • Sprinkle minced garlic, chopped rosemary, and the cooked potato slices evenly over the dough.
   • Gently press the toppings into the dough.
   • Sprinkle coarse sea salt over the top for added flavor and texture.
8. Second rise:
   • Cover the dough with a clean kitchen towel and let it rise again for about 20-30 minutes.
9. Bake:
   • Once the dough has risen again, place the baking sheet in the preheated oven.
   • Bake the focaccia for 20-25 minutes, or until it is golden brown on top and cooked through.
10. Serve:
    • Remove the focaccia from the oven and let it cool slightly on the baking sheet.
    • Once cooled slightly, slice the focaccia into squares or wedges.
    • Serve warm as a delicious side dish or appetizer.

how to serve it?

To serve Potato Garlic Rosemary Focaccia, you can follow these steps:

1. Cooling: Once the focaccia is baked, allow it to cool slightly on a wire rack. This will help it set and make it easier to handle.
2. Slicing: Use a sharp knife or a pizza cutter to slice the focaccia into squares, rectangles, or wedges, depending on your preference. Traditional focaccia is often served in squares or rectangles, but you can be creative with your presentation.
3. Plating: Transfer the sliced focaccia to a serving platter or a wooden board for a rustic touch. Arrange the pieces neatly, leaving some space between them for easy serving.
4. Optional Garnishes: If desired, you can garnish the focaccia with additional fresh rosemary leaves or a drizzle of extra virgin olive oil for extra flavor and visual appeal.
5. Accompaniments: Serve the focaccia warm or at room temperature, alongside dipping sauces such as balsamic vinegar and olive oil, marinara sauce, or garlic aioli for dipping. You can also pair it with antipasti like olives, roasted vegetables, or cured meats for a complete appetizer spread.
6. Enjoy: Invite your guests to help themselves to the freshly baked focaccia and enjoy its savory flavors and tender texture. Encourage them to savor each bite, appreciating the combination of garlic, rosemary, and potatoes infused into the fluffy bread.

By following these steps, you can present your Potato Garlic Rosemary Focaccia beautifully and ensure that it’s enjoyed to the fullest by everyone at the table.