Print Recipe

Rosemary and Purple Potato Focaccia

Notes

You'll need

• 500g strong white bread flour
• 10g table salt
• 7g fast action yeast
• 80ml olive oil plus more for drizzling
• 250g water (I find it easier to weigh it in grams that measure out in a jug)
• 5 sprigs rosemary
• 2-3 purple potatoes
• Sea salt for sprinkling (optional)

 To make it

1. Put the flour, salt and yeast into a mixer and mix together.
2. Add the olive oil and water and mix again until it all comes together into a wet dough.
3. Leave to rise until it is double in size.
4. Knock back and then plop into an oiled roasting tray.
5. Push out the dough gently into a flat rectangular shape and then leave to rise again for about 30 minutes.
6. Meanwhile preheat the oven to 200C.
7. Dimple the surface of the dough and push in some short sprigs of rosemary.
8. Thinly slice (about 3mm thick) the potatoes and place them evenly around the bread.  Give them a little push into the dough.
9. Drizzle the whole thing with olive oil and then bake for around 20 minutes til golden brown.
10. Drizzle again with some olive oil and sprinkle over some sea salt if you wish. I tend to leave it off if the girls are eating this.