A potato & turmeric focaccia with a serving knife placed alongside

Potato & turmeric focaccia

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight proving and resting
  • More effort
  • Serves 12

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
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal211
fat5g
saturates1g
carbs36g
sugars1g
fibre2g
protein6g
salt0.1g
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Ingredients

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

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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