Vegan Potato Focaccine
How do you make potato focaccine with rosemary?
Activate the yeast in warm milk and mix it with flour, cold mashed potato, rosemary-infused oil, and salt. Knead and let rise for one hour. Divide into eight portions, let rest, and flatten them into discs. Brush with oil, add coarse salt, and bake at 200°C for 20 minutes.
Exquisite, super fragrant, and very soft focaccine. As we already know, the pairing of potato and rosemary is delicious. The combination of potato with flour gives us a fabulous snack or side dish. Easy to make, with a result you will love.
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Servings: For 8 focaccine
Ingredients
- 550 g type 1 flour
- 1 teaspoon dry brewer's yeast for bread (5 g)
- 1 teaspoon sugar
- 13 g salt
- 2 medium potatoes or 1 large potato (about 300 g)
- 100 ml extra-virgin olive oil + 25 ml extra-virgin olive oil for finishing
- 3 tablespoons dried rosemary (or 2 sprigs) for the dough + 1 tablespoon (or 1 sprig) for finishing.
- 150 ml unsweetened soy plant milk
Instructions
Start by placing, in two small bowls: in one, 100 ml extra-virgin olive oil with 3 tablespoons rosemary; in the other, 25 ml oil with 1 tablespoon rosemary. Stir well and set aside.
Wash the potatoes well and cook them in lightly salted water; depending on their size, this will take 20-30 minutes.
Meanwhile, sift the flour into a large bowl and set aside.
Once the potatoes are cooked, remove them, peel them, and mash them until you get a purée. Let cool completely. Set aside.
While the potatoes cool, place the warm plant milk in a glass with the teaspoon of sugar, stir, and add the yeast. Stir well, cover, and let the yeast activate for about 10 minutes.
When you see foam on the milk, the yeast is active.
Pour the active yeast over the sifted flour. Mix well.
Add the cold potato purée. Knead well.
Add the 100 ml oil with rosemary. Mix well until the flour absorbs the oil. Lastly, add the salt and knead until you obtain a smooth, even dough. Pour a little extra-virgin olive oil into the palm of your hand and gently spread it over the dough. Cover and let the dough rest in the turned-off oven with the light on for 1 hour, or until doubled in volume.
After the resting time, place the dough on a surface greased with extra-virgin olive oil and cut it in half.
Then divide each half into 4 pieces.
Work the 8 pieces of dough with circular movements using the palm of your hand until you get 8 smooth balls. Place them on a baking sheet lined with parchment paper and put them back in the turned-off oven with the light on. Let them rest for about 20 minutes. Remove them and preheat the oven to 200°C (395°F).
Take each ball and gently stretch it from the center outward with your fingers.
Place 4 focaccine on each baking sheet lined with parchment paper and brush them with the 25 ml extra-virgin olive oil with the tablespoon of rosemary set aside. Sprinkle a few grains of coarse salt over each one.
Bake for 15 minutes in the lowest part of the oven, then move them to the highest part to brown for about 3-5 minutes. Remove and enjoy our exquisite focaccine warm or cold.
Enjoy your meal!
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- 550 g type 1 flour
- 1 teaspoon dry brewer's yeast for bread (5 g)
- 1 teaspoon sugar
- 13 g salt
- 2 medium potatoes or 1 large potato (about 300 g)
- 100 ml extra-virgin olive oil + 25 ml extra-virgin olive oil for finishing
- 3 tablespoons dried rosemary (or 2 sprigs) for the dough + 1 tablespoon (or 1 sprig) for finishing.
- 150 ml unsweetened soy plant milk