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Jersey Royal, garlic and herb focaccia
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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.
Typical values per serving:
This recipe was first published in Sat Apr 01 11:51:41 BST 2017.