Potato & Rosemary Focaccia Bread
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus an overnight prove
Cooking time: 30 minutes
Note: this is an overnight focaccia recipe so start this recipe the night before you want to eat it. If you want a quick focaccia recipe use this one.
- 750ml/26.5flozs lukewarm water
- 1.5 teaspoons salt
- 200g/7ozs. mashed potatoes
- 750g/26.5ozs. flour
- 2.5 teaspoons instant dried yeast OR 50-100g (1.7-3.5ozs) sourdough starter (see note below)
- 100ml/3.5flozs. extra virgin olive oil plus extra to drizzle
- 400g/14ozs. Sebago potatoes, sliced to setting #2 (not ultra thin) on mandolin or a 20c coin thickness
- Needles from 1 sprig rosemary
- 2 tablespoons freshly chopped chives
- Salt to season
If you are using a sourdough starter, please use 50g/1.7ozs during summer and 100g/3.5ozs during winter
Step 1 - Dissolve the salt in the water in a very big bowl (I used the biggest bowl I had, you can also split this mixture in two bowls once the dough is made so that it can rise). Add the mashed potatoes and stir around and then add the flour and yeast. Stir until combined and then cover and rest at room temperature overnight for 12-18 hours.
Step 2 - The next morning line a 40x30cm or 16x12inch one inch deep baking tray with parchment and brush with half of the olive oil. Stir the dough and then scoop into the prepared tin. Rest for 5 minutes and then spread it out to the edges with an oiled palette knife or silicon spatula and then brush with most of the remaining oil (leave some to brush on potatoes). Rest for 1 to 1.5 hours in a warm spot until it develops air bubbles.
Step 3 - While it is resting slice the potatoes and preheat oven to 220C/440F. I used a mandolin and sliced them and positioned them in a semi OCD fashion. Brush the potatoes with the remaining oil. Scatter rosemary needles on top and then bake for 30 minutes or until potatoes are golden on top. Sprinkle some salt and the chives on top and serve warm.