Cheesy potato Focaccia (V)
Turn this classic bread into something special with rosemary, potatoes and lots of yummy local cheese. You really knead to give this a go!
SERVES 8-10 READY IN 3 hrs
675g strong white bread flour
½ tsp salt
2 tsp easy-blend yeast
5 tbsp olive oil
250g new potatoes
115g Cote Hill Red cheese, cut into 12 cubes
1 tbsp fresh rosemary, chopped (optional)
- Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast, 450ml warm water and 3 tbsp olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Put in a clean, oiled bowl, cover with oiled cling film and leave to prove for 1 hour in a warm place or until doubled in size.
- Punch your hand into the dough to knock back. Turn onto a lightly floured surface and roll out to a 20 x 30cm rectangle. Lift onto an oiled and floured baking sheet, cover with oiled cling film and leave to rise for 1 hour. Preheat the oven to 220°C/200°C/Gas 8.
- Cut the potatoes into slices no thicker than a £1 coin and arrange in 3-4 rows down the length of the dough, overlapping the slices slightly. Make 12 deep indentations in the dough using your fingertips and pop a cube of cheese into each indent. Drizzle with the remaining oil, and scatter over the rosemary, if using.
- Spray the dough lightly with water, bake for 25-30 mins, spraying with water 2-4 times during cooking.
- Lift the bread off the baking sheet and stand on a clean tea towel. Drizzle with extra olive oil, scatter with a little rock salt and wrap in the tea towel. Keep the focaccia wrapped until you are ready to serve.
TIP: Spraying the bread with water is important as it helps to create steam in the oven, which improves the rise and the crust texture