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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.

In a bowl, mix 240 grams of high-gluten flour, 3 grams of instant dry yeast, and 5 grams of salt; stir slightly.

Add 30 grams of olive oil and 170 grams of room temperature water (25-26°C in summer) to the dry mixture.

Stir with chopsticks until it becomes a thick mixture, then scrape down the sides with a spatula to clean off any dry flour.

Knead the mixture by hand for 1-2 minutes until all the dry flour is incorporated and the dough is slightly wet.

Cover the bowl and let the dough rise until it doubles in size, about 15-30 minutes in summer or 1-1.5 hours in winter.

Perform the folding technique by wetting your hands, pulling the outer edges of the dough towards the center, and repeating this process for 3-4 times, letting it rest for 15-20 minutes between each folding.

After the final fold, shape the dough into a smooth ball and let it rest, either in the refrigerator for 2-3 days or at room temperature until it doubles in size, about 30-45 minutes.

Prepare the potatoes by washing them (no need to peel) and slicing them into thin pieces (0.1-0.3 cm thick), then rinse to remove excess starch.

In a bowl, mix the potato slices with a bit of olive oil and fresh rosemary.

Layer a thin layer of mozzarella cheese on the dough, followed by small pieces of Camembert cheese, and then the potato slices, pressing them down gently.

Sprinkle salt over the top and bake in the preheated oven at 210°C for 15 minutes.

After 15 minutes, rotate the focaccia and bake for an additional 10-15 minutes until golden brown, totaling about 35 minutes of baking time.

Once baked, transfer the focaccia to a cooling rack to maintain its crispiness, and while it's still hot, grate some parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens