Entertaining Italian

Focaccia with rosemary and potatoes

Name: Focaccia with rosemary and potatoes recipe
Yield: 4
Cuisine: /italian
Ingredients: 7g sachet dried yeast; 2 tsp caster sugar; 300ml warm milk; 2 2/3 cups (400g) strong (baker's) flour; 2 tbs extra virgin olive oil; 2 chat potatoes, thinly sliced on a mandoline; Infused garlic oil, to drizzle; 2 rosemary sprigs, leaves picked, plus extra leaves to scatter

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by Dominic Smith

Sep 01, 2020

Nothing beats homemade foccacia bread, topped with rosemary and potatoes.

7g sachet dried yeast
2 tsp caster sugar
300ml warm milk
2 2/3 cups (400g) strong (baker's) flour
2 tbs extra virgin olive oil
2 chat potatoes, thinly sliced on a mandoline
Infused garlic oil, to drizzle
2 rosemary sprigs, leaves picked, plus extra leaves to scatter

Method

1.

Place the yeast, sugar and warm milk in a jug and stir to combine. Stand for 15-20 minutes in a warm place until frothy.
2.

Meanwhile, place the flour and 1 tsp fine salt in the bowl of a stand mixer with the dough hook and mix on low speed to combine. Gradually add in the milk mixture with the olive oil then add to the flour mixture and knead to combine. The dough will be a bit sticky. With floured hands, shape into a ball, then place in a lightly greased bowl. Cover and leave in a warm place for 2 hours or until doubled in size.
3.

Preheat the oven to 240°C fan-forced. Grease the base and sides of a 3cm x 23cm x 32cm rectangular baking tray. Press the dough on the base of the pan and stand for 30 minutes or until slightly puffed. Arrange sliced potatoes, some slightly overlapping, on top of the dough then drizzle with garlic oil and scatter with rosemary leaves. Season to taste. Bake for 15-18 minutes until the crust is golden. Scatter over extra rosemary and serve immediately.