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    Jersey Royal focaccia

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    Jersey Royal focaccia

    • Preparation time: 30 minutes, plus proving
    • Cooking time: 55 minutes
    • Total time: 1 hour 25 minutes, plus proving

    Serves: 8-12


    500g strong white bread flour
    2 tsp fine sea salt
    7g sachet fast action yeast
    8 tbsp extra virgin olive oil, plus extra for greasing and drizzling
    300g Jersey Royals
    5 garlic cloves, halved
    3 tbsp rosemary leaves


    1. Sift the flour into a large bowl; stir in the salt and yeast. Make a well in the centre and stir in 3 tbsp olive oil and 360ml warm water. Mix into a wet, sticky dough, adding up to 30ml more water if needed. Knead for about 6 minutes in a freestanding mixer with a dough hook (or by hand on a lightly oiled surface for 10 minutes) until smooth and stretchy. Return the dough to the bowl, cover with a clean tea towel and leave in a warm place until doubled in size (40 minutes-2 hours, depending on the warmth of your kitchen).

    2. Meanwhile, cook the Jersey Royals in boiling salted water for 15 minutes until tender; drain and leave to cool slightly. Cut into quarters then put in a bowl with the garlic cloves and rosemary leaves, drizzle with another 3 tbsp olive oil; season.

    3. Once the dough has fully risen, line a 25cm x 35cm baking tray with parchment then rub all over with oil. Put the dough on the tray and press it out flat to the 4 corners. Cover and leave to prove in a warm place until almost doubled in size (30-40 minutes). When it is almost fully risen, preheat the oven to 220˚C, gas mark 7.

    4. Firmly dimple the dough with your fingertips, then press the potatoes, garlic and rosemary into the dimples. Drizzle over the remaining 2 tbsp olive oil with 2 tbsp water and sprinkle with salt flakes. Bake for 20 minutes, then reduce the heat to 180˚C, gas mark 4 and bake for 20 minutes more until golden. Serve warm, drizzled with extra oil. 

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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