Potato focaccia Pugliese
A basic bread made into something special with rosemary and potatoes. Serve with salad for a light lunch
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 30 mins
Plus 2 hours proving
- Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, then mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix again, then put on a lightly floured work surface and knead well. Place the dough in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size.
- Remove from the bowl, knock back the dough, then spread out with your hands onto a large, oiled baking tray 20cm x 30cm. Brush with olive oil and make deep indentations with your fingers. Layer the potatoes and rosemary leaves over the top and drizzle with a little more oil. Leave to prove for 1 hour until doubled in size.
- Heat oven to 230C/fan 210C/gas 8. Sprinkle the dough with a little rock salt, if you like. Bake the bread for 30 mins until it is golden, the potatoes are tender and it sounds hollow when tapped underneath. Drizzle the loaf with more olive oil, if you like and, when cooled, serve on the tray.
266 kcalories, protein 8g, carbohydrate 55g, fat 3 g, saturated fat 0g, fibre 2g, salt 1.3 g
Recipe from Good Food magazine, October 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2071/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 500g strong white flour
- 2 tsp salt
- 7g sachet fast-action yeast
- splash olive oil , plus extra for drizzling
- 300ml water
- 400g new potatoes (about 8-10), sliced to the thickness of a £1 coin
- 2 sprigs rosemary
- rock salt , for sprinkling (optional)
Buy ingredients
Search Good Food
A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd
4
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 30 mins
Plus 2 hours proving
Perfect for sharing
Ingredients
- 500g strong white flour
- 2 tsp salt
- 7g sachet fast-action yeast
- splash olive oil , plus extra for drizzling
- 300ml water
- 400g new potatoes (about 8-10), sliced to the thickness of a £1 coin
- 2 sprigs rosemary
- rock salt , for sprinkling (optional)
266 kcalories, protein 8g, carbohydrate 55g, fat 3 g, saturated fat 0g, fibre 2g, salt 1.3 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
16 January 2008
Darren rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 April 2008
stefania commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.