New Potato Rosemary Focaccia Recipes

POTATO AND ROSEMARY FOCACCIA

Steps:

• Put the flour, yeast and 1 tablespoon of salt in a large bowl. Stir to combine and make a well in the middle. Gradually pour 650ml of lukewarm water into the well, continuously stirring and bringing in the flour as you go to form a rough dough.
• Transfer the dough to a flour-dusted surface and knead for around 10 minutes, or until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove in a warm place for around 1 hour, or until doubled in size.
• Meanwhile, lightly grease a large baking tray. Once the dough has risen, knock it back with your fist and place on the oiled baking tray. Using your hands, spread it out to cover the tray, then drizzle with olive oil. Use your fingers to push down into the dough to make lots of little wells and dips.
• Meanwhile, preheat the oven to 200ºC/400ºF/gas 6. Add the Jersey Royals to a medium pan of boiling salted water, reduce the heat to medium and simmer for 10 to 15 minutes, or until cooked through. Drain and leave to cool in a colander. Meanwhile, finely slice the purple potatoes with a mandolin (use the guard!) and add to a bowl with the rosemary leaves.
• Separate and lightly crush the garlic cloves, then add to the bowl with a drizzle of olive oil and toss to combine. Evenly spread the potato mixture over the dough, crumble over the cooled Jersey Royals, drizzle with a little more olive oil and season with salt and pepper. Cover with a tea towel and leave in a warm place for another hour, or until doubled in size.
• Once risen, use your fingers to push down into the dough again to make lots of little wells and dips. Place in the hot oven for 25 to 30 minutes, or until golden and cooked through. Leave to cool slightly, drizzle with a little extra virgin olive oil and serve.

POTATO ROSEMARY FOCACCIA

Steps:

• With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes.
• Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
• Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
• Then add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure.
• Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.
• In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
• Shape and dimple the dough in a 12 by 17-inch (30 by 43-cm) sheet pan using the 2 tablespoons olive oil for preparing the pan and the 1/4 cup olive oil for dimpling the dough. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
• While the dough is rising in the pan, prepare the potatoes. If using new potatoes, place them in a saucepan with water to cover, bring to a boil, and boil for about 10 minutes, or until they can be easily pierced with a fork. Drain, let cool (or plunge them in cold water to speed the process), and cut into 1/4-inch-thick (6 mm) slices. If using regular-sized Yukon Gold potatoes, slice them paper-thin using a food processor, a mandoline, or a chef's knife. In a bowl, combine the sliced potatoes, onion, if using, and rosemary. Pour in the herb oil and toss gently to coat.
• Preheat the oven to 500°F (260°C). When the focaccia is fully risen and ready to bake, remove the potatoes from the oil, shaking off the excess oil, and spread the slices over the surface of the dough, either randomly or stacked like dominoes. If using Yukon Gold potatoes, you may need to overlap more tightly to fit on the dough. If using onions, scatter them over the potatoes. Place the sheet pan on the middle shelf of the oven, bake for 5 minutes, and then lower the temperature to 400°F (200°C). Bake for 15 minutes, then rotate the pan 180 degrees. Continue to bake for 20 to 25 minutes longer or until the dough and the potatoes are golden around the edges.
• Remove the finished focaccia from the oven and immediately transfer it to a cooling rack. Drizzle any oil remaining in the pan, as well as any remaining herb oil, to taste, over the potatoes. Season with salt and pepper, then let cool for at least 20 minutes before cutting and serving.

NEW POTATO & ROSEMARY FOCACCIA

Steps:

• Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
• Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
• Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
• Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
• When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.