Focaccia aux pommes de terre
Ingrédients
- 3 tasses et demie de farine tout usage
- 2 c. à thé de sel
- 1 sachet de levure instantanée Fleischmann's Quick-Rise Plus
- 3 cuillères à soupe d'huile d'olive
- 1 3/4 cups of water
- Olive oil, as needed
- 3 medium potatoes, thinly sliced
- Sel et poivre, au goût
- 2 teaspoons dried rosemary or thyme
PRODUITS
Méthode
- To the bowl of a stand mixer fitted with the dough hook attachment knead together flour, salt, Fleischmann’s Quick-Rise Plus Yeast, olive oil & water until dough comes together, about 5 minutes.
- Cover & let rest for 45 minutes, stretching & folding dough every 15 minutes.
- Transfer to a 9 by 12 baking dish coated with olive oil & drizzle the dough with olive oil. Stretch & shape dough to cover the pan. Let rise until bubbly & doubled in size, about 45 minutes.
- Top with thin slices of potatoes, salt, pepper & thyme. Drizzle the potatoes with additional olive oil.
- Bake at 400(f) degrees for 30 to 35 minutes, until potatoes are golden & focaccia is cooked throughout. Let cool completely before slicing.
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