Ligurian Basil and Potato Focaccia
Revel in the aromatic essence of Liguria with this Basil and Potato Focaccia, a delightful twist on the Italian classic that combines fluffy focaccia bread with the earthy flavors of potato and the fresh zing of basil.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Cloth for covering dough
- Pot for boiling potatoes
- Wire rack
Ingredients
Dough
- 3 cups all-purpose flour 360g
- 1 cup warm water 240ml
- 2 tsp sugar 8g
- 1 packet active dry yeast 7g or 2 1/4 teaspoons
- 1/4 cup extra-virgin olive oil 60ml, plus more for drizzling
- 2 tsp sea salt 10g, plus more for topping
Toppings
- 1 large potato 200g, thinly sliced
- 1/2 cup fresh basil leaves 20g, torn
- 2 tbsp fresh rosemary leaves 6g, chopped
- Freshly ground black pepper to taste
Instructions
- Prepare the Yeast Mixture: In a small bowl, dissolve sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes, or until foamy.
- Make the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a sticky dough forms.
- Knead the Dough: Turn dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Add more flour if the dough is too sticky.
- First Rise: Place the dough in a clean, oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare Potatoes: While the dough is rising, bring a pot of salted water to a boil. Add the potato slices and cook for 2 minutes. Drain and set aside to cool.
- Shape the Focaccia: After the first rise, punch down the dough and stretch it onto an oiled baking sheet, creating a rough rectangle. Cover and let it rise for another 30 minutes.
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Add Toppings: Gently press the potato slices, basil, and rosemary into the surface of the dough. Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Bake: Place the focaccia in the oven and bake for 20-25 minutes, or until golden brown.
- Cool and Serve: Remove from the oven, let it cool slightly on a wire rack, then cut into squares and serve.
Notes
For an authentic touch, use a high-quality Ligurian olive oil.
To achieve the characteristic dimples of focaccia, use your fingertips to press down into the dough before adding the toppings.
This focaccia pairs wonderfully with a selection of cheeses, olives, and cold cuts for a Mediterranean-inspired meal or as a standalone snack.