Potato Focaccia
Serving: 6
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Directions
- Selection of Charcuterie, fresh cheese and antipasti vegetables to serve
- Add the remaining flour, 30ml oil and 1 tsp. salt and mix until a smooth and elastic dough forms (6 minutes).
- Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size.
- Preheat oven to 200oC.
- Knock back dough, and then roll into a 22cm x 30cm rectangle on a lightly floured surface.
- Transfer to a lightly oiled shallow metal tray and stand until dough rises to the top edge.
- Thinly slice potato into a bowl, toss with rosemary and the oil.
- Lightly press dough with fingertips, and then top with potato slices, overlapping them slightly, and season to taste.
- Bake until golden and cooked through (25-30 minutes).
- Cool in tray then carefully turn out and cool on a wire rack to room temperature.
Ingredients
- 10 g Dried Yeast
- 450 g Flour
- 70 ml Olive Oil, plus extra for greasing and drizzling
- 1 Potato
- 5 ½ tbsp Rosemary Leaves
- Selection of Charcuterie, fresh cheese and antipasti vegetables to serve