Potato focaccia with rosemary
This is a great autumn iteration of focaccia. There are many good varieties of potato available at this time of year, so feel free to experiment with what appeals to you the most: any waxy type will work well for this recipe. You can also make the dough the day before and leave it to rest overnight in the fridge, if you like.
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Potato focaccia with rosemary, recipe by Caroline Fidanza
Yield
6
Ingredients
Step 1
Place the flour and yeast with Itbsp salt in a large mixing bowl and whisk to incorporate. Add 630ml warm water and whisk until the dough starts to get sticky, then switch to a bowl scraper. Mix until everything just comes together - there is no need to knead or work the dough.
Step 2
Oil the bottom of a lidded plastic container that is large enough for the dough to double in size. Place the dough inside, put on the lid and place in the fridge for at least 3-4 hours, or overnight if making the day before.
Step 3
Take the dough out of the fridge 1 hour before you plan to bake it. Oil a sheet baking tray (33 × 46cm) with 2tbsp extra-virgin olive oil. Transfer the dough onto the baking sheet and push it around to spread it out. Do not put too much pressure on here; the dough will be easy to move along the pan once it relaxes. Once the dough gets fluffy and starts to bubble, drizzle it with oil and push it out to the edges of the pan, dimpling it with your fingertips. Set aside.
Step 4
Heat the oven to 230°C/fan oven 210°C/mark 8. Toss the potato slices in a bowl with a pinch of salt and Itbsp olive oil, and leave to sit for 10 minutes to soften.
Step 5
Lift the potatoes out of the water they have released and layer them onto the dough in even, overlapping rows. Sprinkle the rosemary over the potatoes, drizzle with a little more olive oil and sprinkle with flaky sea salt. Bake in the oven for 30 minutes, rotating the pan halfway through. The focaccia can be served warm, or made in advance and served at room temperature.
