Cornish New potato and rosemary foccacia

This warm and soft focaccia is perfect to enjoy on its own or as an alternative side with other tasty pairings.

This recipe was created by Nicole Drysdale .

SEASON

Summer

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

25 - 30 minutes

SERVES

Serves 6

Ingredients

500g Strong bread flour
7g Sachet yeast
1 tsp table salt

40ml Olive oil (plus extra to drizzle)
300ml Tap warm water
5 Cornish New potatoes
2 Sprigs rosemary
Sprinkle of sea salt

Method

Place the flour in the bowl of a stand mixer. Add the yeast and salt (on opposite sides).  Make a well in the middle and pour in the olive oil. Start to mix on a slow speed and gradually add the warm water. Scrape down the sides if needed and continue to mix on slow speed.The mix should be quite wet in consistency.  

Knead the dough for around 10 minutes until smooth and stretchy.  

Oil a large bowl with a drizzle of olive oil and turn out the dough. Cover tightly with cling film and leave in a warm place to rise for 2 hours. The dough should double in size. 

Once risen grease a baking tray (with edges) with olive oil and tip out the dough. Gently stretch it out to fit the tray and using your fingers press indents all over. Cover again with cling film for a second prove for 30 minutes.  Pre-heat the oven to 180. 

Once proven slice the potatoes as thin as you can and place these on top.  Sprinkle over the torn up rosemary, drizzle with sea salt and olive oil and place in the oven for 25-30 minutes. 

Once cooked transfer to a wire rack and again drizzle with olive oil.  Leave to cool slightly before serving.  

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