Potato Focaccia Pugliese
I made this with a couple of Sicilian friends when I was in Italy, and was astounded by the flavours from the potatoes – they marry so well with the rosemary and bread.
Ingredients
- 500 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 300 ml water
- olive oil
- 10 new potatoes scrubbed and thinly sliced
- rock salt to sprinkle
- 2 sprigs fresh rosemary destalked
Instructions
- Put the flour, salt, yeast and water into a bowl and mix to form a dough.
- Leave in the bowl to double in size for about 1 hour.
- Line a baking tray.
- Tip the dough out of the bowl onto the baking tray and flatten with your hands, then brush with olive oil and, using your fingers, make indentations over the surface.
- Layer the potatoes over the top, sprinkle with a little rock salt and stud with the rosemary sprigs.
- Leave to rise on the baking tray for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Bake the bread for 30 minutes.
- Remove from the oven and brush the loaf with more olive oil, then transfer to a wire rack and serve when cooled.
