21 November, 2010
Focaccia with Rosemary Potatoes
Sooo, let's keep it going. It was last Tuesday when Emanuel and I met with a lovely couple for a nice evening with good wines and some delicious food. Even though the focus was on the wines, dinner was just as amazing. We had lots of little dishes - such as different sorts of cheese, tomato-butter, dates wrapped up in bacon, salami, bread, grissini breadsticks, peppers, zucchini and biscotti - of which each was an indulgence.
My contribution to our wine evening were the focacce (plural of focaccia) with rosemary potatoes, multicolored grissini breadsticks and biscotti cookies. Recipes for the later ones will be online at the latest by next weekend.
The potato focacce are quite some work but totally worth it! They have a crispy crust and are soft inside. They also have that oily touch and taste.
And no matter what way you eat it - plain or with butter, tomato-butter, cheese, sausage or vegetables - either way, you'll definitely enjoy it, promised!
Focaccia with Rosemary Potatoes
(Adapted from Lust auf Genuss - Rund ums Brot)
Makes 8 little focacce/breads
For a basic focaccia dough:
1 cube fresh yeast (42g, resp. 1.5 oz)
600ml (2.5 cups) lukewarm water
100ml (a little less than 1/2 cup (0.42 cups)) + 6 tbsp olive oil
3 tbsp honey
1kg (10 cups or 2.2 lb) flour (Type 550) + flour for the work surface
3 tsp salt
coarse sea salt to sprinkle
For the potato focaccia:
400g potatoes, waxy
5 fresh rosemary twigs (Note: The original recipes uses oregano)
pepper to sprinkle
Crumble the fresh yeast into a bowl, then add the lukewarm water, the olive oil and the honey. Stir carefully until the yeast is dissolved completely.
Pour flour in a large bowl and make a deep whole in the middle. On the outer edges pour the salt. Then, pour the yeast-water-mix in the whole and slowly step-by-step stir together the flour with the fluid mix. Knead into a smooth dough in the bowl first and then keep kneading for another 5 minutes on a floured work surface. After that the dough should be smooth and shouldn't stick on your hands anymore; in case it still does add some flour.
Brush a new bowl with olive oil and place the dough in it. Cover the bowl, put it in a warm spot and let it rise for 45 minutes until the dough has doubled in size.
Meanwhile wash the potatoes and cook them in salt water for about 20-25 minutes. Drain off the water and peel the potatoes.
Pre-heat the oven to 250°C (482°F). Place the dough on a floured work surface and cut into 8 equal parts. With floured hands form 8 flat round pieces of bread. Place them on a baking sheet, cover them and leave let them rest another 30 minutes.
Note: To make a classic focaccia cut the dough only into 4 equal parts and skip the potatoes. Other than that, the procedure is the same so far.
While the dough gets some rest you still have to work a little :)
Cut the potatoes into bite sized pieces and pluck rosemary from stark. When the dough is done resting, place the potato pieces in the dough and sprinkle it with rosemary, salt and pepper and drizzle with oil.
Note: To continue with the classic focaccia, make little wholes in the dough using your fingers, then generously drizzle with oil and salt.
Bake the focacce for about 8-10 minutes until golden brown.
Note: As the classic focacce are larger in size they need to bake for about 12-15 minutes in the oven.