Potato, onion and rosemary focaccia

Today we bring you a very very special recipe that we have prepared in collaboration with our friends from Coto Bajo. It is a fabulous potato focaccia, onion, rosemary and salt flakes. It is absolutely delicious, tender, flavorful and juicy. It is an ideal companion, appetizer or snack.

What is the key to a good focaccia? A good resting time so that the dough rises correctly and creates a spectacular crumb, and of course, a good olive oil. In our case we have used the variety Noble Picual of Coto Bajo, my favorite without a doubt!

This time we wanted to make a slightly different focaccia. Inspired by the recipes of gluten morgen Today we have prepared a version with sliced ​​potatoes, onion, rosemary and salt flakes. Each bite is full of nuances, flavors and different textures, it is truly addictive! If you have never tried a potato focaccia you cannot miss the opportunity, you are going to love it!

And here we leave you the complete video of the recipe so that you do not miss a single detail of its preparation:

Potato, onion and rosemary focaccia

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Fabulous potato focaccia, onion, rosemary and salt flakes. It is absolutely delicious, tender, flavorful and juicy. It is an ideal companion, appetizer or snack.

• Irene Arcas

• Calories: 350
• Rations: 4

• Preparation time: 24H
• Cooking time: 40M
• Total time: 24:40 p.m.

Ingredients

Mass

• 300 g of bread flour
• 250 g of water
• 1 small level teaspoon of salt (6-8 g)
• 5-10g yeast

Filling

• 1 medium potato cut into very thin slices
• 1/2 white or purple onion, sliced
• a good handful of chopped fresh rosemary
• flake salt
• extra virgin olive oil
• pepper to taste

Preparation

1. We put all the ingredients of the dough in the glass and select the function knead for 1:30 minutes. 

2. Let the dough rest in the glass for 1 hour.

3. Brush a large tupperware container with oil (especially if it is tall) and add the dough. We close the container very well and introduce into the 24 hour fridge. 

4. Prepare a long dish and add a good jet of good olive oil. We overturned the dough without touching it directly from the container that we had stored in the fridge.

5. Place the potato slices, the onion, the rosemary on top and add another good generous stream of oil. We are delicately introducing our fingers, we must enjoy this moment!

6. Finally add the salt flakes and bake 30 minutes at 220º. The time will depend on your oven, so be sure that the onion does not burn.

7. Remove from the oven and transfer the focaccia to a wire rack to cool slightly. Cut into portions and enjoy!