Potato and Rosemary Focaccia

Potato and Rosemary Focaccia

4.0 12 évaluations

Préparation 10min

Total 2h 35min

4 portions

Ingrédients

Parmesan cheese cut in pieces (2 cm)
30 g
water
300 g
dried instant yeast
1 tsp
10 g fresh yeast, crumbled
sugar
1 tsp
barley malt extract
strong white bread flour
500 g
extra virgin olive oil for greasing
fine sea salt for sprinkling, to taste
1 - 2 pinches
potatoes peeled, thinly sliced (1-2 mm) (see tip)
250 g
rosemary needles only, to taste
1 - 2 sprigs

Infos nut. par 1 portion

Calories 650 kcal / 2719 kJ

Protides 19.3 g

Lipides 19.3 g

Glucides 106.5 g

Fibre 5.4 g

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Également présenté dans

Breads From Around the World 10 Recettes
Royaume-Uni et Irlande

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