How to make Potato and Rosemary Focaccia

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Potatoes (आलू), Fresh rosemary sprigs

Cuisine : Italian

Course : Breads

Potato and Rosemary Focaccia Recipe Card

Potato and Rosemary Focaccia

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


You can also find more Breads recipes like Methi Parantha, Makki Di Roti, Luchi, Bakarkhani.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Potato and Rosemary Focaccia Recipe

  • Potatoes peeled cut into small cubes and deep-fried 2 medium

  • Fresh rosemary sprigs chopped 8-10

  • Refined flour 500 grams

  • Dry yeast 10 grams

  • Sugar 10 grams

  • Garlic chopped 1 tablespoon

  • Salt 5 grams

  • Olive oil 150 ml + 2 tablespoons


Step 1

Preheat oven at 180°C.

Step 2

Heat some water and add yeast and sugar in it. Mix well and set aside.

Step 3

Combine refined flour, garlic, salt, 150 ml olive oil, yeast mixture and half the rosemary in a bowl. Mix well and knead into a soft dough using sufficient water. Set aside for ½ hour.

Step 4

Add 1 tbsp olive oil to the dough and knead again.

Step 5

Grease round baking tin with olive oil and spread the dough in it. Add remaining rosemary and potato cubes on top and press them. Add 1 tbsp olive oil on top and press again. Set aside for 20-25 minutes.

Step 6

Place the tin in the preheated oven and bake for 12-13 minutes. Remove from oven, demould and cool to room temperature.

Step 7

Slice and serve.