This is my version of focaccia bread that I ate in Tuscany, Italy a few years ago. Focaccia (pronounced “fo-KA-chee-a”) is an Italian flatbread, often topped with herbs and spices or other ingredients such as cheese, vegetables or meat. It is similar in style and texture to pizza dough, but without the tomato sauce base that most pizza’s have.
4 medium potatoes (about 500 g), peeled and thinly sliced
50 g butter
5 ml crushed garlic
10 ml fresh rosemary leaves, finely chopped and 2.5 ml salt or
10 ml Ina Paarman’s Lemon & Rosemary seasoning
500 g shop-bought bread dough
200 ml Parmesan cheese, finely grated
- Pre-heat the oven to 180 ° C.
- Place the potatoes in a medium saucepan and cover with boiling water. Bring to the boil and cook until the potato is soft but not falling apart.
- Drain the excess water and add the butter, garlic, fresh rosemary and salt or Lemon & Rosemary Seasoning and stir to combine.
- Divide the dough into two equal pieces and place the first ball of dough on a Wizbake baking sheet sprinkled with a little flour.
- Also sprinkle a little flour on the dough and onto a rolling pin to prevent sticking and roll the dough out to an even thickness – about 0.5 to 1 cm.
- Transfer the Wizbake sheet to a baking tray and spoon half of the the potato mixture on top of the dough.
- Do the same with the other half of the dough.
- Bake the focaccia’s for about 15 minutes or until golden and crispy.
- Remove from the oven and sprinkle with the parmesan cheese. Serve immediately.
6 servings.