Focaccia con patate e rosmarino - morbida e profumata

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour enhances texture.

Boil potatoes until tender, about 15-20 minutes, then drain and mash.

In a bowl, mix warm water and yeast; let sit for 5 minutes until frothy.

Combine flour, salt, and sugar in a large mixing bowl.

Add the yeast mixture and olive oil to the flour mixture; mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 425°F (220°C).

Roll out the dough onto a greased baking sheet, pressing it into a rectangle.

Spread the mashed potatoes over the dough evenly.

Sprinkle chopped rosemary, black pepper, and grated parmesan cheese on top.

Drizzle with olive oil and let rise for another 20 minutes.

Use your fingers to dimple the surface of the focaccia.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and let cool slightly before slicing.

Cooking Techniques

Spice Level:

Allergens