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New potato & rosemary focaccia
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Serves: 10 - 12
500g strong white bread flour
7g sachet easy-bake yeast
2 tsp salt
50ml olive oil, plus extra for greasing
Extra virgin olive oil, for drizzling
For the topping
6-7 baby new potatoes
1 tbsp olive oil
4 sprigs rosemary, broken into small sprigs
Sea salt flakes, for sprinkling
1. Place the flour into a bowl or the bowl of a stand mixer. Add the yeast to one side of the bowl and the salt to the other. (If you put the salt directly onto the yeast, it may kill it and stop the dough rising.)
2. Add the oil and 225ml lukewarm water. Stir well using your hands or the dough hook attachment on the mixer, until it forms a rough dough. Gradually add another 75ml warm water. The dough will be very wet, but this creates the irregular holes in focaccia.
3. Knead for 10 minutes in your mixer (or liberally oil your worktop, tip the dough out onto it and knead by hand, oiling your hands and the surfaces as necessary), until the dough is really smooth and stretchy. When you pull the dough apart, the strands should stretch and not break. Oil the bowl, then place the dough back into it and leave to rise for 1-3 hours until doubled in size. Meanwhile, generously grease a 30x20cm baking tray with olive oil.
4. Carefully turn the dough onto the baking tray. Don’t handle it too much, just stretch it out spreading it right to the edges of the tray and use your fingers to make indentations over the surface. Cover loosely with oiled clingfilm and leave to rise for another 30 minutes. The dough should look puffy when it is ready to bake.
5. Preheat the oven to 200°C, gas mark 6. Slice the new potatoes as thinly as you can, then add to a bowl with 1 tbsp olive oil and the rosemary. When the focaccia is risen, press in more indentations, drizzle with oil and top with the potatoes and rosemary. Sprinkle with sea salt. Bake for 25-30 minutes until the bread is golden brown and the potato is cooked. Straight out of the oven drizzle with extra virgin olive oil, then leave to cool on a rack.
Typical values per serving:
(for 10) vegetarian/vegan/low in saturated fat
This recipe was first published in June 2020.