Focaccia with Purple Potatoes and Rosemary

posted in: Bread, Recipes, Yeast Bread | 0


This cold weather has me making lots of soup. I imagine a lot of you are doing the same. Bread is probably my favorite dish to have with soup, and I usually bake small loaves of rosemary bread, as I have a big rosemary plant in the back yard. The last time I made soup, I wanted a twist on the usual recipe, so I came up with this one. The purple potatoes are a fun color and are a natural flavor pairing with rosemary, and the onion adds a bit of savory crunch.

Update 1/25/2014: I originally had the amount of water in the recipe listed as 1-1/4 cup, but I actually used 1-1/3. The recipe has been corrected.

Focaccia with Purple Potatoes and Rosemary

Cook Time: 20 minutes

Yield: 6 servings


  • 1-1/3 cups warm water, about 105 F
  • 1-1/2 teaspoons active dry yeast
  • 1 cup bread or all-purpose flour
  • 3 tablespoons vital wheat gluten
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 2 cups whole wheat flour
  • 5 small purple potatoes, about 8 ounces
  • 1/3 cup thinly sliced onion
  • 2 tablespoons rosemary leaves, coarsely chopped
  • 1/4 teaspoon coarse salt


Add water, yeast. and all-purpose flour to a medium bowl, or the bowl of a stand mixer equipped with dough hooks. Combine well with a fork, cover, and let stand for an hour at room temperature (or longer, up to overnight, in the refrigerator). The mixture will bubble up and expand.

Add vital wheat gluten, sugar, salt, 2 tablespoons olive oil, and whole wheat flour. Combine with a fork. Knead for 5 minutes on low with the mixer, or turn out dough onion a floured surface and knead by hand for 10 minutes. Transfer dough to an oiled bowl, cover, and let rise for an hour or until doubled in size.

Brush a baking pan, preferably a dark one, thoroughly with olive oil. Stretch the dough to an approximate 9 x 12-inch rectangle. Allow to rise again until doubled in size, about 30 minutes.

Preheat oven to 425 F. Slice the potatoes 1/8 inch or thinner. Dimple the top of the dough lightly with your fingers. Top with the potatoes and brush with 1 tablespoon of olive oil. Toss the onion and rosemary with 1 teaspoon olive oil and scatter on top of the potatoes. Bake for 18-22 minutes or until the top is golden.

Cut into 12 pieces.


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