Herbal focaccia recipe

Recipe for delicious herbal focaccia with pesto and grated potato - highly recommended!

5 z 1 oceny

Prep Time 4

Cook Time 20

Total Time 4 20

Servings 2

Calories 680 kcal

Dissolve the yeast in some of the warm water.
10 g yeast, 150 ml water
Place flour, oil (or olive oil) and salt in a bowl.
250 g wheat flour - all-purpose, 1 tablespoon olive oil, 0.5 tablespoons salt
Add the yeast and the rest of the water.
Knead the dough - if it's too thin, add a little more flour, and if it's too thick, a little more water.
Cover the bowl with the dough with a cloth and set aside for about 2 hours to rise.
After this time, knead the dough again and set aside for about an hour.
Line a larger baking tray - I made a double portion, so I prepared a large baking sheet from the oven - with baking paper.
Spread the dough on the baking tray, cover with a cloth and set aside for about 20 minutes.
Meanwhile, preheat the oven to 230 degrees Celsius (preferably bottom heat) and prepare the herbal pesto.

Place all ingredients and blend thoroughly.
1 handful herbs, 4 tablespoons olive oil, 1 clove garlic
Wash the potato well - do not peel.
1 potato
Just before baking, make indentations in the dough with your fingers.
Spread the herbal pesto on top and grate the potato directly onto it - using a large-holed grater.
Salt the top and put it in the oven.
Bake for about 20 minutes - 5 minutes before the end, you can turn on the top heating element to brown the potatoes nicely.

2 larger, or 4 smaller servings.

Enjoy!

Servings: 1servingCalories: 680kcalCarbohydrates: 95gProtein: 18gFat: 23g

Keyword focaccia with potatoes, herbal yeast flatbread

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