Rosemary, garlic and potato focaccia
With rosemary, garlic and potato, this herbed focaccia is full of flavour. Ready to cook in just 20 minutes, it makes the perfect side.
Note: + 1 hour 20 mins standing time
- 1 cup (250ml) lukewarm water
- 2 tsp dried yeast
- 1 tsp caster sugar
- 3 cups (450g) plain flour
- 1 tsp salt
- 1/3 cup (80ml) olive oil
- 1 Red Royale potato, thinly sliced
- Rosemary sprigs, to decorate
- 1 garlic clove, thinly sliced
- 1 tbs truffle oil or extra olive oil
Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until frothy.
Combine the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture with the olive oil. Use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.
Place the dough in an oiled bowl. Cover with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Turn the dough onto a clean work surface and knead until smooth. Use a rolling pin to roll out to a 20cm x 30cm rectangle. Place in the prepared pan. Use the end of a wooden spoon to push dimples into the surface of the dough.
Pat potato slices dry with paper towel. Place in a bowl with rosemary, garlic and truffle oil or extra olive oil. Season. Toss to combine. Arrange in a single layer over the dough. Set aside for 15 mins to rise slightly.
Bake for 10 mins. Reduce heat to 180°C. Bake for 20 mins or until golden brown. Serve warm or at room temperature.
Serve with rosemary sprigs