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Potato and rosemary focaccia
Potato and rosemary focaccia
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Total Time:
1 hour 20 minutes
Ingredients:
  • 1 kg strong bread flour
  • 1 x 7 g sachet of dried yeast
  • sea salt
  • freshly ground black pepper
  • olive oil
  • extra virgin olive oil
  • a handful of Jersey Royal potatoes
  • 3-4 purple potatoes
  • 4 sprigs of fresh rosemary leaves picked
  • 1 bulb of garlic
Instructions:
  • Combine flour, yeast, and 1 tablespoon of salt in a large bowl. Make a well in the middle and gradually pour in 650ml lukewarm water, stirring continuously to form a rough dough. Transfer to a floured surface and knead for about 10 minutes until smooth. Place dough in a greased bowl, cover with a damp tea towel, and let it rise in a warm place for about 1 hour. Grease a large baking tray. Once dough has doubled in size, deflate it and place on the greased tray. Spread it out with your hands, drizzle with olive oil, and create wells with your fingers. Preheat the oven to 200ºC/400ºF/gas 6. Boil Jersey Royals for 10-15 minutes until cooked. Slice purple potatoes thinly, then mix with rosemary, crushed garlic, and olive oil. Spread potato mixture over dough, add Jersey Royals, more oil, salt, and pepper. Cover and let rise for another hour. Make wells in the dough, then bake for 25-30 minutes until golden. Cool slightly, drizzle with olive oil, and serve.

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