zoom Jersey Royal focaccia

    Save to your scrapbook

    Jersey Royal focaccia

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    4 stars