Potato and Rosemary Focaccia | Vegan, Nut and Soy-Free
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Recipe type: Appetizer/Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Love pizza? Love potatoes? If you haven't tried potato pizza yet, this potato and rosemary focaccia recipe is just the thing to get your tastebuds hooked. Vegan and allergy-friendly.
Ingredients
  • FOR THE DOUGH
  • 1 cup all purpose flour or bread flour
  • ¾ cup + 2 tbsp whole wheat flour
  • ½ tsp salt
  • 1 tsp sugar
  • 1½ teaspoons active dry yeast
  • ¾ cup warm water
  • 1-2 tbsp extra virgin olive oil
  • THE POTATO TOPPING
  • 4 or 5 medium yukon gold potatoes
  • 2 tbsp olive oil
  • 1-2 sprigs fresh rosemary
  • 1½ tsp sea salt
Instructions
  1. Mix the flours, salt, sugar and yeast in a medium or large bowl, then add the water and mix it well.
  2. Cover the bowl and leave it to rise until it has doubled in size (min 1 hour).
  3. Peel the potatoes and slice them thinly using a sharp knife or mandoline slicer.
  4. Toss the potatoes in 2 tbsp olive oil and sprinkle with half the salt.
  5. Pre-heat the oven to the hottest setting. Line a baking sheet with parchment paper, and brush the surface with 1 tbsp of oil.
  6. Once the dough is ready, knead it briefly and shape it to the size of the baking sheet. Try to keep it evenly thin - pinch together any holes that appear.
  7. Brush the surface of the dough with up to 1 tbsp of oil and begin to layer the potato slices in rows, slightly overlapping each other, across the surface of the dough.
  8. Brush with the remaining olive oil, sprinkle with the remaining salt and the rosemary leaves.
  9. Place the baking sheet on the bottom of the oven, or lowest rack, and bake for 5 minutes.
  10. Bring the sheet up to the middle rack and continue to bake for about 12 minutes, or until the potato slices are cooked and can easily be pierced by a fork.
  11. If desired, you can set the oven to broil (grill) for a minute to brown the surface of the potatoes further.
  12. Remove from the oven and cut into slices before serving.
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/vegan-potato-and-rosemary-focaccia