Dotted with slices of new potatoes and fresh rosemary, this classic bread with a seasonal twist will definitely add variety to your menu. Prepare it for a party or even as an alternative to your regular dinner recipes, this focaccia bread is the perfect accompaniment for dinner. What makes this delight even better is the simple preparation procedure and flexibility to keep it prepared beforehand. Hence, if you were looking for recipes which would allow you to incorporate the goodness of seasonal vegetables with your staple homemade recipes, you definitely would not want to miss out on this.
0.55 lbs. of new potatoes
1.1 lbs. of white bread flour
0.24 oz. of dried yeast (fast action)
A small pack of fresh rosemary
8 tablespoons of olive oil
Preparation Procedure –
To start the preparation, boil the unpeeled potatoes in a tub of hot boiling water for 15 minutes. Once done, drain them and leave aside to cool.
Now take a large bowl and pour 5.9 oz. of boiling water and 3.38 oz. of cold water in it. Slowly sprinkle the yeast over the water and add 2 tablespoons of olive oil and 1 teaspoon of salt to the mixture. Stir the mixture well until all the added Ingredients are well combined.
Once done, add the flour to the yeast mixture and try to combine it with a wooden spoon or your hands, until the dough comes together. Add a little bit more warm water if the dough feels too dry.
Once the dough comes together, turn it out onto your working table or kitchen counter. Make sure that the surface is clean. Sprinkle a little bit of loose flour over the working surface and knead the dough for 15 minutes or until it turns smoother and you feel that it has started developing a more elastic nature. Continue kneading the dough until it stops tearing apart when pulled.
Once you are done kneading the dough sufficiently, form it into a ball and keep aside. Now take a large bowl and grease it properly with olive oil. Drop the dough in the greased bowl and turn it a few times to coat it lightly with the oil. Cover the bowl with a cloth or cling film and allow the dough to rise in a warm zone for an hour or until the dough has doubled in size.
Now take a large roasting tin and grease it generously. Flour the tin and then dump the dough in the pan. Stretch the dough lightly to fit it into the tin, while pressing it around the edges.
Now take the cooked potatoes and slice them into medium sized wedges. Dot the dough with potato wedges and rosemary sprigs at equal intervals.
Once done, cover the roasting tin with a cling film and allow the dough to rise for another 45 minutes.
Once the time passes, unwrap the tin and brush the top with a little olive oil. Sprinkle a bit of salt on the top and then pop the tin into a 356 degrees Fahrenheit oven. Bake the dough for 30 to 35 minutes or until the bread is thoroughly baked and turns slightly golden brown at the top.
Once done, remove the bread from the oven and pour 3 tablespoons of olive oil over the top while the bread is still hot. Allow it to rest for 10 minutes and then serve after slicing it.