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Potato Focaccia Pugliese – WCC #13

This is my entry for the the 13th Weekend Cookbook Challenge, which is to make a recipe from one of your newest cookbooks. You have until February 5th to participate so get a move on!!!

My newest cookbook is 100 Great Breads by Paul Hollywood. It was a bargain book purchase at Barnes & Noble. I was hemming and hawing over whether I should purchase it or not. Rob saw the delicious pictures in the cookbook and also noticed it was a bargain book. He said “we have to get this!” Thanks for helping me decide Rob. ๐Ÿ˜€

I decided to try the Potato Focaccia Pugliese which features potato slices and fresh rosemary sprigs on top. It was delicious and I’ll definitely make it again very soon. I have plenty of potatoes – I just picked up a 10 lb. bag of white potatoes at Meijer for only 99ยข. As always, the hardest part is waiting for the bread to cool before you can slice it.

Potato Focaccia Pugliese (slightly modified)

scant 4 cups white bread flour, plus extra for dusting
1 tablespoon sea salt
1 package yeast
1 1/4 cups water
olive oil
1 or 2 new potatoes, thinly sliced
coarse salt, to sprinkle
2 sprigs fresh rosemary, de-stemmed

Put the flour, sea salt, yeast, and water into a bowl and mix to form a dough. Let stand in the bowl for about 1 hour to double in size.

Line a baking sheet. Tip the dough out of the bowl onto the baking sheet and flatten with your hands, then brush with olive oil and, using your fingers, make indentations over the surface. Layer the potatoes over the top, then sprinkle with a little coarse salt and stud with the rosemary sprigs. Let rise on the baking sheet for 1 hour.

Preheat the over to 450 degrees. Bake the bread for 30 minutes. Remove from the oven and brush the loaf with more olive oil, then transfer to a wire rack and serve when cooled.

Makes 1 loaf

100 Great Breads – Paul Hollywood

Potato Focaccia Pugliese

Comments on this entry are closed.

  • johanna3 January 29, 2007, 8:56 pm

    im drooling, this looks fantastic. i feel better ,thanks for ask!

  • bazu January 29, 2007, 9:59 pm

    Well, this answers the age-old question- can you possibly improve on a focaccia? Why, yes you can, with some scrumptious potatoes on top! You know I’m adding this one to the list, Emmy, thanks for the recipe.

    Oh I love free food too! As an undergraduate, I quickly became a master at scoring free food everywhere I went, and it’s a skill that’s stuck with me, I guess! =)

  • veganruthie January 29, 2007, 10:47 pm

    Ooooh! Very pretty. ๐Ÿ™‚ I used to make a very similar Rosemary Foccaica. Just wondering, was the bread under the potatoes slimey and undercooked?

  • puddingpop January 30, 2007, 6:02 am

    Mmm. Yum! That looks fantastic!

  • Aurora's Mom January 30, 2007, 6:31 am

    That looks really good! Heehee… “Paul Hollywood”…sounds like a movie star ;o)

  • vegandiva January 30, 2007, 7:02 am

    Thanks for all the great comments everyone ๐Ÿ˜€

    Bazu, that’s a great skill to have. When we go to Trader Joes and Whole Foods, Rob always is the first to seek out the vegan free samples. We took my grandma to Whole Foods once and she just followed Rob around because he knew where all the samples were! LOL

    Ruthie, nope, the bread was softer under the potatoes but it was fully cooked and not slimy at all. I was curious to see how the bread would turn out because I was afraid that might happen.

    Aurora’s Mom, I’m with you, his name does sound like a movie star.

  • pinknest January 30, 2007, 7:38 am

    you made bread! oh it looks wonderful.

  • Nikki January 30, 2007, 8:34 am

    That looks beautiful! I love potatoes! ๐Ÿ™‚

  • Kati January 30, 2007, 10:03 am

    mmmm carby! This bread looks fantastic. Sounds like a fun cookbook challenge, too.

  • madeinalaska January 30, 2007, 1:00 pm

    Beautiful!

  • Randi February 17, 2007, 8:36 am

    That bread is gorgeous