Go Back
Print
Potato & Rosemary Focaccia - Georgie Eats

POTATO & ROSEMARY FOCACCIA

Don't be scared by focaccia - I actually think it's one of the easiest breads to make! Especially this recipe that requires almost zero kneading. You can't go wrong!

Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 1 focaccia

Ingredients

  • 10 g fast-action dried yeast
  • 1 tsp granulated sugar
  • 500 g strong white bread flour
  • 8 g fine salt
  • 30 ml extra virgin olive oil plus extra for drizzling
  • 5 new potatoes
  • 10g fresh rosemary chopped into 1-inch sprigs
  • flaky salt

Instructions

  1. Combine the yeast, sugar and 370ml lukewarm water in a large mixing bowl. Allow it to sit for 5 minutes, or until the mixture is nice & bubbly.
  2. Add the flour, salt and olive oil, then stir together to combine and form a dough. Pull a corner of the dough up and push it firmly into the middle of the dough, then rotate the bowl 90° and repeat. Continue this folding and turning action for 2 minutes, then cover the whole bowl with a large plastic bag and leave it to rise at room temperature for 1 hour, or until it has doubled in size.
  3. Liberally oil the base of a shallow baking tin, about 30cm x 20cm. Tip the dough out onto the oiled surface and stretch it to fit the prepared baking tray. Put the tray back into the plastic bag and leave to prove for a further 1.5 hours.
  4. Preheat the oven to 190°c (fan assisted)/410°f/gas 6.

  5. Drizzle the dough with a good glug of olive oil and make firm indentations all over the surface with your fingers. If your focaccia is ready to bake, the indentations shouldn’t bounce back. Cut the potatoes very finely with a mandoline and distribute over the focaccia, along with the rosemary sprigs, pushing them both firmly into the dough. Drizzle with more olive oil and sprinkle with a generous amount of flaky salt.

  6. Bake the focaccia for 20-25 minutes or until golden brown. As you take the focaccia from the oven, drizzle olive oil all over the surface. Transfer to a wire rack and allow to cool a little before slicing and eating warm.