Focaccia with Potatoes, Shallots and Chile Peppers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 742 kcal | (35 %) | ||
| Protein | 18.4 g | (19 %) | ||
| Fat | 26.8 g | (23 %) | ||
| Carbohydrates | 106 g | (71 %) |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 42 grams fresh Yeast
- 100 milliliters olive oil
- salt
- 400 grams waxy potatoes
- 200 grams shallots
- 3 chili peppers
- 6 sprigs rosemary
- Pastry flour (for rolling out)
- Parchment paper
- olive oil
- freshly ground pepper
Preparation steps
Place the flour in a large bowl and make a well in the center. Crumble the yeast into the well and mix with 200 ml of lukewarm water. Cover and let stand for about 15 minutes. Add the olive oil and salt and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and let rise in a warm place for about 3 hours.
Peel the potatoes, grate coarsely and place in a bowl of cold water. Peel the shallots and slice thinly. Rinse the chile peppers, cut in half lengthwise, remove the seeds and slice thinly. Remove the needles from the rosemary stems and chop finely. Divide the dough in half and roll each half out on a floured surface in a rectangular shape about 25 x 40 cm (approximately 10 x 16 inches) and 2-3 mm (approximately 1/10 inch) thick.
Place the dough rectangles onto baking sheets lined with parchment paper. Drain the grated potatoes in a colander and squeeze well to remove excess moisture. Season the potatoes with salt. Sprinkle the potatoes over the dough and bake in an oven preheated to 250°C/gas mark 5 (approximately 485°F) for 18-20 minutes. Remove from the oven evenly distribute the shallots, chile peppers and rosemary over the top and return to the oven for 12 minutes. Remove from the oven, drizzle with a bit of olive oil, season with freshly ground pepper and serve warm.
