A potato & turmeric focaccia with a serving knife placed alongside

Potato & turmeric focaccia

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Prep: 20 mins Cook: 30 mins 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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal211
  • fat5g
  • saturates1g
  • carbs36g
  • sugars1g
  • fibre2g
  • protein6g
  • salt0.1g
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Ingredients

  • 1 tsp fresh yeast, or ½ tsp fast-action dried yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 450g organic strong white flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

For the topping

  • 3 medium waxy potatoes, thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 rosemary sprig, leaves picked and chopped, to serve
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  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.

  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.

  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.

  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.

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