Potato and Rosemary Focaccia

Cook time 2 hours
Servings 1 large focaccia


2 cups of plain flour
7 gm dried yeast, activated
4 tbsn warm water, as required
2 tbsn extra virgin olive oil
olive oil
2 Potatoes, sliced in thin rounds

Potato and Rosemary Focaccia


Place the flour and activated yeast into the mixer and start mixing with a dough-hook on a low speed. Add a little warm water until the dough comes together.
Once it forms a slightly sticky mound of dough, put it in a bowl, add olive oil and cover the bowl with cling film so it is air-tight. Leave in a slightly warm area to prove for about 1 hour.

Grease a baking tray with a little olive oil and with flat hands stretch the dough evenly to cover the tray. Rub with finely chopped rosemary mixed with olive oil and salt. Place some potatoes sparsely on top and leave again for 15-20 minutes to prove.

Put in pre-heated oven at 200C for 15 minutes.