You know those days when you crave something warm, comforting, and just delightfully homely? Well, get ready to indulge in a culinary hug with my favorite potato and rosemary focaccia—it’s the perfect blend of rustic charm and mouth-watering flavor that takes me right back to simpler times.
I love incorporating spelt flour for its nutty flavor and nutritional benefits, particularly its higher protein content compared to regular flour. This focaccia, enhanced with the earthiness of rosemary and thinly sliced potato, offers a wholesome and delicious twist.
I enjoy the crispy texture from olive oil and coarse sea salt topping.
Spelt Potato Rosemary Focaccia Recipe Ingredients
- Spelt Flour: A nutritious whole grain, rich in fiber and protein.
- All-Purpose Flour: Provides a softer texture and balanced structure.
- Active Dry Yeast: Ferments to make the dough rise; essential for texture.
- Olive Oil: Adds moisture, healthy fats, and rich flavor.
- Potato: Adds creaminess and moisture; source of carbohydrates.
- Fresh Rosemary: Infuses aroma and distinctive earthy flavor.
Spelt Potato Rosemary Focaccia Recipe Ingredient Quantities
– 2 cups of spelt flour
– 1 cup of all-purpose flour
– 1 packet (2 1/4 teaspoons) of active dry yeast
– 1 teaspoon of sugar
– 1 1/2 teaspoons of salt
– 1 cup of warm water (110°F/45°C)
– 1/4 cup of olive oil, plus extra for drizzling
– 1 medium potato, thinly sliced
– 2 tablespoons of fresh rosemary leaves
– Coarse sea salt for topping
– Freshly ground black pepper
How to Make this Spelt Potato Rosemary Focaccia Recipe
1. In a large bowl, mix the spelt flour, all-purpose flour, active dry yeast, sugar, and salt.
2. Pour in the warm water and olive oil, stirring until a dough begins to form.
3. Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Lightly oil a baking sheet and press the risen dough into it, stretching to fill the pan.
7. Arrange the thinly sliced potato over the dough, pressing them in slightly.
8. Sprinkle the fresh rosemary leaves, coarse sea salt, and freshly ground black pepper on top.
9. Drizzle the focaccia with additional olive oil.
10. Bake for 20-25 minutes, or until the focaccia is golden brown and the potatoes are cooked through. Let cool slightly before slicing and serving. Enjoy!
Spelt Potato Rosemary Focaccia Recipe Equipment Needed
1. Large mixing bowl
2. Wooden spoon or silicone spatula
3. Measuring cups and spoons
4. Clean kitchen surface or pastry board for kneading
5. Kitchen towel or damp cloth
6. Oven
7. Baking sheet
8. Pastry brush (optional for oil)
9. Knife or mandoline for slicing potatoes
10. Cooling rack (optional)
FAQ
- Can I use a different flour instead of spelt flour? Yes, you can replace spelt flour with more all-purpose flour or even whole wheat flour, though this may slightly alter the texture and flavor.
- How thin should the potato slices be? The potato should be sliced very thin, ideally 1/8-inch or thinner, to ensure they cook thoroughly and become tender on the focaccia.
- Can I use dried rosemary instead of fresh? Yes, if fresh rosemary is unavailable, you can use 1 tablespoon of dried rosemary instead. However, fresh rosemary will provide a more vibrant flavor.
- What if I don’t have coarse sea salt? You can use regular sea salt or kosher salt as a substitute for topping the focaccia, but it’s best to avoid using fine table salt for the topping.
- How do I know when the dough has risen enough? The dough should double in size during the rising period, which typically takes about 1 to 1.5 hours at room temperature.
- Can I make the dough ahead of time? Yes, you can make the dough ahead and refrigerate it overnight. Let it come to room temperature before proceeding with the recipe.
- What is the ideal temperature for the water? The water should be warm, around 110°F (45°C), to properly activate the yeast. If it feels comfortably warm to the touch, it should be good to use.
Spelt Potato Rosemary Focaccia Recipe Substitutions and Variations
- Spelt flour: You can substitute with whole wheat flour or a mix of all-purpose and whole wheat flour for a similar texture.
- Active dry yeast: Instant yeast can be used in the same amount. Just mix it directly with the dry ingredients, skipping the proofing step.
- Olive oil: Avocado oil or sunflower oil can be used in equal amounts for a slightly different flavor profile.
- Fresh rosemary leaves: Dried rosemary can be used, but use only 1 tablespoon as it is more concentrated in flavor.
- Coarse sea salt: Flaky salt like Maldon or kosher salt can be a good substitute for a similar texture.
Pro Tips
1. Proof the Yeast: Before mixing the yeast with the other dry ingredients, dissolve it in the warm water with the sugar first. Let it sit for about 5-10 minutes, or until it becomes foamy. This step ensures your yeast is active and will help the dough rise properly.
2. Use a Pizza Stone or Baking Steel: If you have one, preheat a pizza stone or baking steel in the oven. This will help achieve a nice crispy bottom on your focaccia. Transfer the dough onto parchment paper and slide it onto the hot stone for baking.
3. Rising Environment: If your kitchen is cold, let the dough rise in the oven with the light on. The light generates warmth, creating an ideal environment for dough to rise, which helps it double in size more efficiently.
4. Slicing the Potatoes: Use a mandoline slicer to ensure your potato slices are uniform and very thin. Thin slices will cook evenly and become tender much faster when baked on top of the focaccia.
5. Infuse the Olive Oil: Infuse the olive oil with some smashed garlic cloves and additional rosemary before drizzling it over the focaccia. Let the mixture sit for at least 30 minutes. This will add an extra depth of flavor to the final dish.
Spelt Potato Rosemary Focaccia Recipe
My favorite Spelt Potato Rosemary Focaccia Recipe
Equipment Needed:
1. Large mixing bowl
2. Wooden spoon or silicone spatula
3. Measuring cups and spoons
4. Clean kitchen surface or pastry board for kneading
5. Kitchen towel or damp cloth
6. Oven
7. Baking sheet
8. Pastry brush (optional for oil)
9. Knife or mandoline for slicing potatoes
10. Cooling rack (optional)
Ingredients:
– 2 cups of spelt flour
– 1 cup of all-purpose flour
– 1 packet (2 1/4 teaspoons) of active dry yeast
– 1 teaspoon of sugar
– 1 1/2 teaspoons of salt
– 1 cup of warm water (110°F/45°C)
– 1/4 cup of olive oil, plus extra for drizzling
– 1 medium potato, thinly sliced
– 2 tablespoons of fresh rosemary leaves
– Coarse sea salt for topping
– Freshly ground black pepper
Instructions:
1. In a large bowl, mix the spelt flour, all-purpose flour, active dry yeast, sugar, and salt.
2. Pour in the warm water and olive oil, stirring until a dough begins to form.
3. Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Lightly oil a baking sheet and press the risen dough into it, stretching to fill the pan.
7. Arrange the thinly sliced potato over the dough, pressing them in slightly.
8. Sprinkle the fresh rosemary leaves, coarse sea salt, and freshly ground black pepper on top.
9. Drizzle the focaccia with additional olive oil.
10. Bake for 20-25 minutes, or until the focaccia is golden brown and the potatoes are cooked through. Let cool slightly before slicing and serving. Enjoy!