By Karen Elizabeth on January 28, 2009
Photo by Sonya01
Photo by Sonya01
"This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner"
Serving Size: 1 (184 g)
Servings Per Recipe: 4
"We very much enjoyed this bread. It has a lovely soft and lightly chewy texture and the topping is yummy. We actually used a couple of pieces of this under some scrambled ground beef mixed with leftover beef gravy and made it tonight's main meal with a side salad. Looking to enjoying the rest of it. Made for For Your Consideration. :D"
"I could not sleep last night so I started making this at around 4AM. Even though I was not quite with it, I could not screw this up. Instead of pulling out the mandoline, I used the vegetable peeler to peel off strips of potato. These worked beautifully with the fresh rosemary and I also added some fresh lemon thyme. I made half the recipe, which worked perfectly in my tabletop convection oven. Wonderful with my scrambled eggs this morning."
"GREAT TASTING FOCACCIA, & I thoroughly enjoyed making your recipe! The only change I made was to use lemon pepper instead of the usual S&P, but that's no biggie! This was made just for the 2 of us, but another time I'd love to share this with company ~ Definitely a keeper recipe! [Made & reviewed for the VIP chef in the Vegetarian/Vegan Recipe Swap 19]"
"very good focaccia never made one before. even hubby ate it and father in law took the recipe home to make again :) made for RECIPE SWAP #27 - April 2009 in Aust/NZ forum"
"This was a nice and different focaccia bread. The potato and rosemary combination is delicious and adds a nice touch to the bread. I only had to use about half of the water specified. I did have to cover the bread after about 30 minutes as it was getting quite brown, but it still cooked up fine. Thanks for posting this recipe!"