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Baking

Potato-Rosemary Focaccia Pugliese

October 26, 2006

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WBB 6- Twist in the plate Update!

Guys (sorry gals), looks like I’ve made it too much of a challenge or too much of a bore…I’m sad to admit but I’ve got only 4 entries so far, including mine that is. The deadline is pushed to 31st of this month, so if you do manage to make something for the event, email me at [email protected].

It is easy to get inspired by fellow bloggers. When i saw Haalo’s lovely Focaccia bread, I knew that I had to bake one too. And then I totally forgot about it, until I saw a whole feature on Baking your own bread in one of the older issues of Femina. Each recipe was so doable and so inspiring that I had to roll up my sleeves right away.

Just then we were invited to a friend’s Diwali Party. Sometimes you just don’t know a person’s taste well enough to buy a gift and what better gift at this point that some home baked goodies. The potato focassia pugliese sounded and looked exotic enough to make an excellent gift as well as to give me that high of baking my own. Looks like I’m on a bread making spree now. Last night, I baked a yum-yum (someone tell me how to put the twang on the ‘n’ there) Jalapeno Wheat Bread to go with soup and it was super. Shall post the recipe soon….Here’s the one for the focaccia.

Potato Rosemary Focaccia Pugliese

Serves 8

Time required – One hour plus proving time

Category – Bread, Italian recipe

Potato-Rosemary Focaccia Pugliese

WBB 6- Twist in the plate **Update!
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 500 g plain flour
  • 7 g yeast
  • 1 tsp sugar
  • 2 tsps salt
  • 300 ml water
  • 2 tbsps olive oil and some more
  • 1 tsp rosemary dried * and some more to sprinkle on the top
  • 3 potatoes small , thinly sliced

Method
 

  1. Yeast: Take some just-warm water - around 100F, mix in the yeast and the sugar. Stir and let it stay in a warm place until it gets frothy at the top.
  2. Kneading:In a large bowl, take the flour, salt, crushed dried rosemary. Mix the ingredients together. Make a well in the center. Add the yeast mixture and the water. Bring it together adding 2 tbsp of olive oil into a smooth dough.
  3. Rising: You can either do it outside in a well oiled bowl, kept covered for an hour or overnight in the refrigerator. The dough should come to double its original size.
  4. Knock back and mould: After the dough has risen to double its size, punch it down. Knead well till smooth. On a large baking sheet, spread a non-stick foil and spread the dough with your hands till about 3/4 of an inch thick.Before sending it into the oven
  5. Before sending it into the oven
  6. Decorating and proving : Drizzle some olive oil and poke holes all of the spread dough. Stick in the potato slices, sprikle some more herbs and let it rise for an hour.
  7. Baking: Preheat the oven to 210 C. After the dough has risen, sprinkle some sea salt on the dough. Bake it for around 30 minutes, until the top is golden, potatoes are cooked and the bottom when tapped gives a hollow sound.

Notes

Cool thoroughly on a wire rack. Pack in cling film and gift away. Or you can always make chunky slices, dip it in your favourite soup and eat away. If you don't have a rosemary candle, bake this bread and you wont miss the aromatic candles. If you live in the colder climes, this is a perfect autumn baking project.
In India, Fabindia sells some excellent Blue Mountain Rosemary.
This is my long pending entry for Weekend Herb Blogging of Kalyn's Kitchen hosted this time by Fiber of 28 cooks.
Tags: Homemade gifts, bread, baking, yeast, focaccia, Italian bread, rosemary, WHB
baking breads herbs potato rosemary yeast
by Nandita Iyer 
16 Comments

About Nandita Iyer

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Comments

  1. Anonymous says: October 26, 2006 at 1:49 pm

    This is BEAUTIFUL!I am still wracking my brain for some idea for the WBB…but the fun is in the challenge! Even if you have fewer participants, we’ll get more creative gradually. Hoping for inspiration to strike this weekend!

    Reply
  2. Krithika says: October 26, 2006 at 2:35 pm

    This one looks gorgeous !! I bet it tasted great too !

    Reply
  3. nandita says: October 26, 2006 at 3:24 pm

    Pray who is the anonymous one?K- It sure looked gorgeous, but remember I gifted it – didn’t taste it, neither have I recd any feedback – so do i understand that no feedback is good feedback LOLHope u had a wodnerful deepavali

    Reply
  4. madteaparty says: October 27, 2006 at 1:56 pm

    Oops(again)! That was me.

    Reply
  5. nandita says: October 27, 2006 at 5:40 pm

    Got it ! I saw your sms but was busy with some stuff- shall call tomorrow 😉

    Reply
  6. Alison says: October 27, 2006 at 9:05 pm

    Yummm…. looks yummy, and is so so healthy too, just a little olive oil!!Oh btw, I am planning to cook up something for your WBB# 6 event. I am new to the blogging world, and have added you to my blog roll! I hope you dont mind.

    Reply
  7. Nabeela says: October 28, 2006 at 12:14 am

    Bravo Nandita!! I admire that you took the initiative to bake your own bread,and foccacia is always a crowd pleaser which needs nothing more than olive to accompany it!

    Reply
  8. nandita says: October 28, 2006 at 4:41 am

    Welcome to the blogging world ALison…Shall look forward to your participation in WBB…Nabeela thanks dear – all thanks to inspiration from wonderful bread bakers like you 🙂

    Reply
  9. Paz says: October 28, 2006 at 10:13 pm

    Delcious looking! I’m sorry I haven’t been able to make anything for the WBB. I’ve been so busy. I’ll try to make the new deadline.Paz

    Reply
  10. Anonymous says: October 29, 2006 at 6:25 pm

    I tried this last night and it turned out really well. I didn’t have sea salt, so substituted with regular. I’m planning to make it again and this time, I’ll increase the amount of herbs for a more intense taste. I might also add sun-dried tomatoes. Many thanks for posting the recipe.

    Reply
  11. nandita says: October 30, 2006 at 6:38 am

    Thanks dear Paz!Ann in Canada, I’m glad you found the recipe useful. SUndried tomatoes will surel taste yum in this bread – may be some basil and olives too!

    Reply
  12. Naked Desserts says: October 30, 2006 at 8:40 am

    Nandita, the bread looks yummy. Will try it this Wednesday.

    Reply
  13. Coffee says: November 2, 2006 at 2:31 am

    Have you ever tried rising the dough in fridge overnight??? Not that I have tried and failed….. but just want to know if its really possible???

    Reply
  14. Haalo says: November 3, 2006 at 6:56 am

    Nandita, the bread looks fabulous, I can taste it from here!

    Reply
  15. nandita says: November 3, 2006 at 9:16 am

    Rooma, I have tried and it works well. They say the longer time it takes to rise, the more flavour it adds to the bread. Lesser yeast, more time, gives that distinct taste to bread.Haalo, thanks dear, all inspiration from you.Malini, did you try it yet?

    Reply
  16. lemari makanan says: August 23, 2017 at 1:44 pm

    it’s awesome. i will try it at home 🙂

    Reply

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