Potato and Rosemary Focaccia

Name: Potato and Rosemary Focaccia
Prep time: 1 h 40 min
Cook time: 25 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g strong white flour; 7g yeast; 1 tsp sugar; 1 tsp salt; 350ml warm water; 4 tbsp olive oil plus extra; 2 small potatoes, very thinly sliced; 2 sprigs fresh rosemary; sea salt flakes generous; 1 clove garlic, thinly sliced

A thick, dimpled British-Italian focaccia topped with sliced potato and rosemary. Slicing the potato thinly and evenly lets it cook through in the same time as the dough bakes underneath.

Total time

125 min

Prep

100 min

Cook

25 min

Difficulty

easy

Cuisine

British

vegetarianvegan

Ingredients

500gstrong white flour

7gyeast

1 tspsugar

1 tspsalt

350mlwarm water

4 tbspolive oil plus extra

2small potatoes, very thinly sliced

2 sprigsfresh rosemary

sea salt flakesgenerous

1 clovegarlic, thinly sliced

Instructions

Make dough: mix flour, yeast, sugar, salt, water and oil. Knead 8 minutes. Rest 1 hour.

Press into an oiled deep tray. Drizzle with oil. Rest 30 minutes.

Dimple with fingers. Layer potato and garlic slices over.

Press rosemary in. Scatter sea salt. Drizzle more oil.

Bake at 220°C for 22-25 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

1.3g

Fat

0.7g

Carbs

5.8g

Fiber

2.1g

Sodium

482mg

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