Potato and Rosemary Focaccia

Name: Potato and Rosemary Focaccia
Prep time: 10 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4 portions
Ingredients: 30 g Parmesan cheese; 300 g water; 1 tsp dried instant yeast; 1 tsp sugar; 50 g extra virgin olive oil; 500 g strong white bread flour; 2 tsp fine sea salt; extra virgin olive oil; 200 g potatoes; 1 - 2 pinches coarse sea salt; 1 - 2 sprigs rosemary

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Arbeitszeit 10 Min

Gesamtzeit 2 Std. 35 Min

Portionen 4 portions

Zutaten

30 g Parmesan cheese, cut in pieces (2 cm)
oder vegetarian hard cheese, cut in pieces (2 cm)
300 g water
1 tsp dried instant yeast
oder 10 g fresh yeast
1 tsp sugar
oder barley malt extract
50 g extra virgin olive oil
500 g strong white bread flour
2 tsp fine sea salt
extra virgin olive oil, for greasing
200 g potatoes, thinly sliced (1-2 mm) (see tip)
1 - 2 pinches coarse sea salt, for sprinkling, to taste
1 - 2 sprigs rosemary, needles only, to taste

Nährwerte: pro 1 portion
Brennwert: 2706 kJ / 642 kcal
Eiweiß: 19 g
Kohlenhydrate: 100 g
Fett: 17 g
Ballaststoffe: 5.1 g
Natrium: 1189.9 mg