Crispy Potato Rosemary Focaccia
These golden, crispy potato-topped focaccia breads are a delightful treat for all ages. Perfectly seasoned with fresh rosemary and olive oil for maximum flavor.
Potato focaccia is a beloved Italian classic that combines the comforting texture of soft bread with the irresistible crunch of roasted potatoes. This version creates individual-sized pizzas, making them perfect for sharing or a quick snack. The secret lies in a generous drizzle of high-quality extra virgin olive oil, which ensures the potato slices turn beautifully golden and crisp in the oven.
Ingredients
- 350 g bread flour
- 150 g fine whole wheat flour
- 2 g dry yeast
- 350 ml water
- 8 g salt
- 400 g potatoes, thinly sliced
- 4 tbsp extra virgin olive oil
- to taste salt
- to taste fresh rosemary sprigs
Instructions
- 1Portion the dough
Place the proofed dough on a digital scale and divide it into 8 equal portions, each weighing approximately 100 grams. Ensure each piece is consistent in size to ensure even baking.
Tip: Keep a light dusting of flour on your hands to prevent the dough from sticking while portioning. - 2Shape the dough
On a surface dusted with semolina, take each 100-gram portion of dough and gently flatten and shape them into small ovals. Place the shaped dough on a baking sheet and allow them to rest for 20 minutes before topping.
Tip: Semolina provides a nice texture and prevents the dough from sticking during the shaping process. - 3Season the potato slices
Take your thinly sliced potatoes and place them into a bowl. Add a generous drizzle of extra virgin olive oil, a pinch of salt, and fresh rosemary sprigs, then toss everything together until the potatoes are well-coated and evenly seasoned.
Tip: Make sure the potato slices are uniform in thickness so they cook evenly and crisp up perfectly in the oven. - 4Top with potatoes
Arrange the seasoned, thinly sliced potatoes evenly over the shaped dough bases on a baking sheet. Top with fresh sprigs of rosemary.
Tip: Overlap the potato slices slightly to ensure full coverage of the dough. - 5Season and bake
Drizzle extra virgin olive oil over the assembled potato pizzas and add a sprinkle of salt. Bake in a preheated oven at 220°C until the potato slices are beautifully browned and crispy.
Tip: A generous drizzle of good quality olive oil is key to getting the potatoes golden and crispy.
