Spelt Focaccia with Rosemary Oil-infused Potatoes

Name: Spelt Focaccia with Rosemary Oil-infused Potatoes
Prep time: 20 min
Cook time: PT20-25M
Total time: PT20-25M
Yield: 8
Cuisine: European
Ingredients: For the focaccia, using a baking tray of 20x30cm:; 220g lukewarm water; 6g fast action dry yeast; 10g honey; 10g sea salt; 300g 00 flour; 100g spelt flout; 20g extra virgin olive oil; For the potato topping:; 200g sliced potatoes; 40ml extra virgin olive oil; 3 branches of fresh rosemary

by Micaela Harrasser January 22, 2024

January 22, 2024

Are you a fan of focaccia, the spongy and oily all-favorite italian bread, and looking for a twist of the traditional recipe? This version has potatoes, sliced very thinly, which are covered in rosemary-infused oil for a delicious, crunchy topping! Delicious as appetizer 😀

To make it easy & quicker, I use a mandolin to slice the potatoes. And the stand mixer, but can definitely use your hands as well to make the dough 😉 for the flour, I added some spelt for extra flavor and nutrients, including protein. If you are curious you can check my other recipes for classic focaccia alla Genovese here, and for pumpkin-flavored focaccia (super thick!) here. Enjoy!

Spelt Focaccia with Rosemary Oil-infused Potatoes

Serves: 8 Prep Time: 20 min (+ 3h rest) Cooking Time: 20-25 min 20-25 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the focaccia, using a baking tray of 20x30cm:

220g lukewarm water
6g fast action dry yeast
10g honey
10g sea salt
300g 00 flour
100g spelt flout
20g extra virgin olive oil

For the potato topping:

200g sliced potatoes
40ml extra virgin olive oil
3 branches of fresh rosemary

Instructions

In a small jar combine the lukewarm water, yeast and honey.
Whisk quickly with a fork to activate the yeast (you'll notice some foam and/or bubbles on top).
Set aside.
Using a stand mixer (or on a worktop), add the flours and salt, mix quickly.
Add slowly the water+yeast and start working the dough with the hook attachment or your hands until all liquid is incorporated.
Add the olive oil and work the dough until you get a smooth, shiny ball, about 5 minutes.
Fold it into itself 2 times leaving the smooth part on top.
Cover with a kitchen towel, let it rest until doubled in size (about 1-2h depending on temperature).
One doubled, add some oil to the baking tray.
With a rolling pin, flatten the dough to a rectangle, then transfer to the baking tray.
Lightly flour the surface of the focaccia, then with your hands, push the dough to adhere to the corners & edges of the tray.
Cover again with the kitchen towel and let it rest for another hour.
During this time, peel and cut the potatoes (I used a mandolin) and place them into a bowl.
Now prepare the rosemary infused oil: in a small pan, add the oil and rosemary branches, and heat on very low heat for about 5 minutes.
With your fingers, make holes in the dough being careful not to pierce it at the bottom.
Add some of the oil to the focaccia, using a brush.
Pour the rest of the oil on top of the potatoes, and mix to cover the potato slices as much as possible.
Turn the oven on to 230C.
Place the potato slices on top of the focaccia.
Once at temperature, add the focaccia in the middle of the oven and cook for 20-25 minutes, until golden on top.
Wait a few minutes, and serve while still hot!
Enjoy!