POTATO FOCACCIA
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 12-by-18-inch loaf
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons olive oil into a 12-by-18-inch rimmed baking pan, and spread all over using fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when water comes to a boil. Reduce heat to medium-high; cook until potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.
- Place 1/4 cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2 1/4 cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together flour and remaining 1 1/2 teaspoons salt; add to potato mixture. Mix on low speed until flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until dough is smooth and elastic and is slightly tacky when squeezed but does not stick to fingers, 4 to 5 minutes.
- Turn dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
- Preheat oven to 425 degrees. Spread dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.
- Using a mandoline or a knife, slice remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat potatoes well.
- Remove plastic wrap; dimple dough with fingertips, leaving deep indentations. Drizzle with remaining 2 tablespoons oil. Gently press reserved sliced potatoes into dough. Sprinkle with remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from oven; transfer to a wire rack. Serve warm.
OLIVE POTATO FOCACCIA WITH ASPARAGUS MENORAH
On Hanukkah, we eat food fried in oil to remember the miracle of a small amount of oil lasting for eight nights when the Jewish people were rededicating the Temple. What better way to celebrate than with an oil-rich olive potato focaccia decorated with a totally edible asparagus menorah?
Provided by Food Network
Time 4h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the focaccia: Peel and dice the potato into 1-inch pieces. Place in a medium stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the potato pieces can be easily pierced with a knife, about 10 minutes.
- Drain the potatoes, reserving 1 cup of the water. Let the water cool until it is warm to the touch (about 100 degrees F), about 10 minutes.
- Mash the potatoes and measure 1 packed cup. You will probably have extra potatoes; I suggest adding some salt, butter and a dash of cream and eating them!
- In a large heatproof mixing bowl, add the flour, reserved water, yeast and potatoes and mix with a wooden spoon to combine. Add 3 tablespoons of the oil and the salt and mix to combine.
- Knead the dough on a clean surface while adding more flour (up to 1 1/2 cups) until your dough is soft and slightly tacky, 5 to 7 minutes. Add in the olives towards the end of kneading.
- Drizzle a layer of oil in a large bowl and coat the dough in the oil on both sides. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
- When the dough has doubled in size, add the remaining 3 tablespoons oil to a 12-inch round cast-iron skillet or a similar-sized heavy-bottomed pan to coat the pan. Spread the dough into the skillet so it covers the bottom. If it's bouncing back a lot, let the dough rest a few minutes and try again.
- Cover and let rise in a warm place, about 1 hour. Alternatively, you can let it rise in the refrigerator for up to 24 hours. If you refrigerate it, it won't rise as much. Bring it to room temperature before the next step.
- Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
- Use your fingers to make dimples in the dough and drizzle with more oil.
- For the menorah: Remove the outer darkest layer of the onion and cut into 3 thin pieces that are 1 1/2 inches long to make up the menorah stand. Dice the rest of the onion layer into 1-centimeter pieces to make a decorative border around the edge of the dough.
- Cut off one side of the red pepper, avoiding the seeds. Trim a 2-inch curved piece to be the very bottom of the menorah stand. Then trim 3 thin flatter pieces that are 1 1/2 inches long to make up the menorah stand. Dice the remaining piece of red pepper into nine 1/2-centimeter pieces to make the candle wicks that will be placed between the asparagus candles and the tomato flames.
- Trim each piece of asparagus to fit the middle of the skillet, making sure 1 piece for the shamash (lighter candle) is slightly longer and the other 8 pieces are of equal length. Place the longer shamash piece on top of the dough in the center, then arrange the other 8 asparagus pieces in a row, spacing them out evenly on each side of the shamash. The shamash should be a little taller and the other asparagus pieces should be the same height.
- Add the 9 diced red pepper pieces on top of the asparagus pieces to make the candle wicks. For the flames, slice the grape tomatoes in half lengthwise, remove all the seeds and place one of them cut-side down above each red pepper piece to make a flame (you'll have 1 grape tomato half left over).
- For the base of the menorah, place a single row of olives below the asparagus, then alternate between the thin slices of red pepper and onion in the center to make the menorah stand. Place the 2-inch curved red pepper piece at the bottom of the stand, curving downward. Finally, make a decorative border by alternating between the remaining olives and diced onion around the edge of the dough.
- Brush everything with oil and bake until very golden brown, about 30 minutes. When done, brush with even more oil and sprinkle with salt. Eat! Store leftovers tightly wrapped in the refrigerator for up to 5 days and heat before serving.
POTATO FOCACCIA
Chef's note: You can use store-bought pizza dough for this recipe. You will need about 1 1/2 pounds.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 3h5m
Yield about 1 1/2 pounds of dough, or 6 servings
Number Of Ingredients 13
Steps:
- Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
- Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
- Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
- Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
- Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
- Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
- Preheat the oven to 375 degrees F. Oil a baking sheet.
- Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
- Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
- Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.
POTATO AND LEEK FOCACCIA
Tender Yukon Gold potato slices and crispy leeks top a fluffy slab of long-risen, dimpled focaccia for a substantial vegetarian meal or a side to roast chicken. To ensure that the potatoes cook through in the same amount of time as the leeks and focaccia, they need to be sliced very thinly, so use a mandoline or slice them meticulously using a sharp knife. Like most focaccia, this one is best enjoyed fresh from the oven, but leftovers are great warmed in a toaster oven.
Provided by Yossy Arefi
Categories snack, breads, appetizer, side dish
Time 20h30m
Yield 1 focaccia (about 12 pieces)
Number Of Ingredients 12
Steps:
- Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
- When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
- Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
- When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
- Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
- Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.
More about "potato focaccia recipes"
SOFT POTATO FOCACCIA BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (30)Total Time 2 hrs 35 minsCategory Appetizer, Bread And Pizza, Main DishCalories 655 per serving
- Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
- In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
- Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
POTATO FOCACCIA FROM PUGLIA | ITALIAN FOOD FOREVER
From italianfoodforever.com
POTATO FOCACCIA RECIPE | BREAD RECIPES | TESCO REAL FOOD
From realfood.tesco.com
POTATO ROSEMARY FOCACCIA | LEITE'S CULINARIA
From leitesculinaria.com
POTATO FOCACCIA RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 2 hrsCategory Yeast BreadsCalories 275 per serving
BEST POTATO PARMESAN FOCACCIA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
FOCACCIA WITH GARLIC CONFIT & ROSEMARY - BAKESTARTERS
From bakestarters.com
15 FOCACCIA RECIPE WITH POTATO - SELECTED RECIPES
From selectedrecipe.com
POTATO FOCACCIA RECIPE | EAT SMARTER USA
From eatsmarter.com
POTATO-LEEK FOCACCIA RECIPE - MARCO FLAVIO MARINUCCI - FOOD
From foodandwine.com
15 POTATO CHIVE FOCACCIA - SELECTED RECIPES
From selectedrecipe.com
POTATO FOCACCIA (NO-KNEAD RECIPE) | MOORLANDS EATER
From moorlandseater.com
POTATO FOCACCIA RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
From laurainthekitchen.com
POTATO FOCACCIA | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
ROSEMARY POTATO FOCACCIA | JERNEJ KITCHEN
From jernejkitchen.com
POTATO FOCACCIA | CIAO ITALIA
From ciaoitalia.com
PARMESAN CRUSTED POTATOES (VIRAL TIKTOK) - COOKING WITH AYEH
From cookingwithayeh.com
POTATO FOCACCIA : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
POTATO FOCACCIA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
FOCACCIA PUGLIESE (FOCACCIA WITH POTATO) | THE PERFECT LOAF
From theperfectloaf.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #appetizers #breads #breakfast #lunch #side-dishes #snacks #potatoes #vegetables #oven #dinner-party #finger-food #holiday-event #dietary #gifts #comfort-food #yeast #brunch #taste-mood #savory #equipment #presentation #4-hours-or-less
You'll also love