Potato and Rosemary Focaccia

Name: Potato and Rosemary Focaccia
Prep time: 10 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4 portion
Ingredients: 30 g Parmesan cheese; 300 g water; 1 tsp dried yeast; 1 tsp sugar; 500 g bread flour; 30 g extra virgin olive oil; 2 tsp salt, fine; extra virgin olive oil; 200 g potato; 1 - 2 pinch sea salt, coarse; 1 - 2 sprig rosemary, fresh

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Difficulty easy

Preparation time 10 min

Total time 2h 35 min

Serving size 4 portion

Ingredients

30 g Parmesan cheese, cut into pieces
or 30 g vegan cheese, Parmesan style, cut into pieces
300 g water
1 tsp dried yeast
1 tsp sugar
or 1 tsp barley malt syrup
500 g bread flour
30 g extra virgin olive oil
2 tsp salt, fine
extra virgin olive oil, to grease
200 g potato, thinly sliced (see Tip)
1 - 2 pinch sea salt, coarse, to sprinkle, to taste
1 - 2 sprig rosemary, fresh, leaves only, to taste

Nutrition: per 1 portion
Calories: 2477.3 kJ / 592.1 kcal
Protein: 19.1 g
Carbohydrates: 100.9 g
Fat: 11.6 g
Fibre: 4.4 g
Sodium: 1318.7 mg