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Potato and Rosemary Focaccia

Potato and Rosemary Focaccia
4.1 13 ratings
Prep. 10 min
Total 2 h 35 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    30 g
  • water
    300 g
  • dried instant yeast
    1 tsp
    10 g fresh yeast, crumbled
  • sugar
    1 tsp
    barley malt extract
  • strong white bread flour
    500 g
  • extra virgin olive oil for greasing
  • fine sea salt for sprinkling, to taste
    1 - 2 pinches
  • potatoes peeled, thinly sliced (1-2 mm) (see tip)
    250 g
  • rosemary needles only, to taste
    1 - 2 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 19.3 g
Energy 2719 kJ / 650 kcal
Fat 19.3 g
Fibre 5.4 g
Carbohydrates 106.5 g

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