Focaccia Ligure

cherry tomato and Fresh Rosemary  

Ingredients

  • 200 g boiled new potato (puree)

  • 600 g warm water

  • 600 g whole purpose flour

  • 10 g dry yeast

  • 4 g sugar

  • 10 g salt

  • 60 g olive oil extra virgin

  • 10 pc cherry tomatoes

Method

Boil the potatoes until the potato chunks fall apart.

With an immersion blender, puree’ the potato, with some of the cooking water.

in a pastry mixer, stir together the warm water, flour, yeast, sugar, and salt, add the potato puree and mix until you have a wet, sticky dough. Cover the bowl and let sit at room temperature until the dough has tripled in size. About 2/3 hours.

​Gently pull the dough and stretch it across the surface of the pan, make sure the focaccia dough covers until the edges of the baking tray. Drizzle with olive oil, sprinkle with the remaining salt and fresh rosemary. Add the cherry tomatoes cut in half on top of the focaccia. Let the focaccia rest for 30 more minutes on a warm surface

Preheat the oven at 250c.

Place the focaccia in the oven in the center and bake for 30 to 45 minutes, until the top is evenly golden brown.

Recommendation: to be sliced and served after 15 minutes of resting

Buon appetito!

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© 2019 by The Cycle of Food