Jersey Royal, garlic and herb focaccia

  • Vegetarian


300g Jersey Royals
500g pack Waitrose onion bread mix
4 tbsp extra virgin olive oil, plus extra to grease
150g crème fraîche
2 garlic cloves, crushed
12 small sage leaves, 4 finely chopped
10 thyme sprigs



1. Put the potatoes in a large pan and cover with cool water. Add a pinch of salt, bring to the boil, then simmer for 15 minutes, until almost tender. Drain and refresh under cool water, then slice.

2. Meanwhile, put the bread mix in a large bowl. Add the oil and 320ml lukewarm water. Mix until the mixture clumps together (add a splash more water if it looks dry). Tip onto a work surface and knead for 10 minutes, until smooth and elastic.

3. Preheat the oven to 200˚C, gas 6. Halve the dough and shape each half into a 15-20cm even round. Space out on 2 oiled baking sheets; set aside for 15 minutes.

4. In a bowl, mix the crème fraîche, garlic, 4 chopped sage leaves and the leaves from4 thyme sprigs. Season and spread 1 tbsp over each bread round. Cover evenly with the sliced potatoes, the remaining crème fraîche mixture and the remaining herbs. Season and prove for another 15 minutes. Bake for 35-40 minutes, until golden and well-risen. Cool on wire racks before drizzling with more oil, if liked

This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.

  • Preparation time: 30 minutes plus proving
  • Cooking time: 1 hour
  • Total time: 1 hour 30 minutes plus proving

Serves: 16

Nutritional Info

Typical values per serving:

Energy 675kJ
Fat 8.5g
Saturated Fat 3.8g
Carbohydrate 17.7g
Sugars 1.2g
Protein 3.5g
Salt 0.2g
Fibre 1.4g

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This recipe was first published in Sat Apr 01 11:51:41 BST 2017.