Rosemary, onion and potato focaccia

Rosemary, onion and potato focaccia


1 person made this

About this recipe: A twist on the top! An easy to make but flavoursome stunning looking focaccia topped with potato, onion and rosemary.

Fordy73 Roxburghshire, Scotland, UK

Serves: 6 

  • 250g thinly sliced potato with skins on
  • 1/2 onion, sliced
  • 1 tablespoon fresh rosemary leaves
  • 4 tablespoons extra virgin olive oil
  • 450g plain flour
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 1 tablespoon dried active baking yeast
  • 250ml water
  • 2 tablespoons vegetable oil
  • 1 egg

Prep:25min  ›  Cook:25min  ›  Extra time:35min proofing  ›  Ready in:1hr25min 

  1. Add the sliced potatoes to a saucepan of boiling water, bring back to the boil and boil for 1 minute. Drain the potatoes and place in a bowl with the sliced onion and rosemary. Drizzle the olive oil over and carefully mix so as to not break the potato slices; leave to stand.
  2. Add 125g flour to a bowl with all the sugar, salt and yeast and mix well. Warm the water and oil, then add to the flour and yeast mixture carefully mixing with a wooden spoon or mixer. Beat for 2 minutes whilst adding 200g flour until the mixture pulls away from the sides of the bowl. Add the remaining flour while kneading in. Cover and allow to stand for 5 minutes.
  3. Grease a baking tray, or line with greased baking parchment. Form the dough into a ball and place on the tray. Roll out to a 15cm wide circle. Cover with greased cling film, a cloth towel and leave in a warm place for 30 minutes.
  4. Remove the cloth and cling film and make holes using the end of a handle on a wooden spoon. Place the potato mixture in a layer across the dough and pour the oil from the bowl over.
  5. Preheat the oven to 230 C / Gas 8.
  6. Bake in the oven for 25 to 30 minutes until golden brown and risen. Remove from the oven and allow to cool on a cooling rack. Eat and enjoy!

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- Rated on - 24 Oct 2015

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