Potato & turmeric focaccia
- Tom Van Rooyen
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Serves 12
More effort
Prep: 20 mins
Cook: 30 mins
plus overnight proving and resting
A star rating of 5 out of 5.3 ratingsRate
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Try this twist on a traditional foccacia with a topping of potato, turmeric and rosemary. It takes a little effort, but you'll be well rewarded for your time
Vegan
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Ingredients
Nutrition
Units:
MetricUS
-
1 tsp fresh yeast
or ½ tsp fast-action dried yeast
-
2 tbsp olive oil
-
450g organic strong white flour
For the topping
-
3 medium waxy potatoes
thinly sliced
-
2 tbsp olive oil
plus extra to serve
-
1 tsp turmeric
-
1 rosemary
sprig, leaves picked and chopped, to serve
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Nutrition: Per serving
- kcal211
- fat5g
- saturates1g
- carbs36g
- sugars1g
- fibre2g
- protein6g
- salt0.1g
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Method
-
step 1
In a large bowl, dissolve the yeast in 350ml cold water and add the oil. Add the flour and 1 tsp salt and mix thoroughly with your hands to make a dough. Cover and leave in the fridge or a cool place overnight.
-
step 2
The next day, turn your dough out onto an oiled tray approx 30cm x 20cm. Using your fingertips, gently stretch the dough into a rectangle, then fold it in half. Rotate the dough 90 degrees and repeat the process. Leave to rest for 30 mins. Repeat this stretching, folding and resting process twice more.
-
step 3
Heat oven to 24OC/220C fan/gas 9. Gently stretch the dough to fill your tray. If it shrinks back, don’t force it – rest for 10 more mins, then try again.
-
step 4
Spread the potato slices over the dough, overlapping. Mix the olive oil with the turmeric and brush over, then sprinkle with sea salt and bake on the top shelf of the oven for 25-30 mins. When cooked, drizzle with a little more olive oil and scatter over the rosemary.
RECIPE TIPS
MAKE PERFECT BREAD
The wetter the dough, the better, as more liquid makes a lighter loaf.
MAKE PERFECT BREAD
When shaping your loaf, use as little extra flour as possible.
Recipe from Good Food magazine, August 2017
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A star rating of 5 out of 5.3 ratings
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