Potato and rosemary focaccia- VEGAN MOFO 2013

Sometimes nothing will do but carbs. This focaccia is for such a time. Crisp, saltly, herby potato slices adorn a pillow olive oil drenched bread. Pure carb laden comfort. Great for pairing with light salad, if your still craving dainty little leaves but need to bulk them out to get you through the autumnal blustering winds. Don’t be ashamed to carb-up!Β 
potato focaccia cookedIngredients:

1 1/2 cups organic plain white flour
1 1/2 cups organic strong white flour
1/2 tsp fine sea salt
pinch fresh ground black pepper
1 tbsp mixed dried Italian herbs

1 tbsp fresh yeast
1 tsp unrefined sugar
1 cup tepid water
1/4 cup extra virgin olive oil, plus more as needed

1 potato, thinly sliced (I used norfolk pink potatoes)
2 sprigs of rosemary, some chopped finely and some broken into smaller sprigs for decoration
a pinch o’ salt and a pinch o’ fresh ground pepper

Method:
Mix together the flours and the dried herbs, salt and pepper in a mixing bowl and set aside. In a mixing jug, whisk together the fresh yeast, sugar and tepid water and set aside for 5 minutes to froth up, and show signs of activity. Make a well in the dry ingredients and add in the yeast mixture. Mix then slowly add olive oil whilst mixing to form a soft dough. Knead in the bowl for about 8 minute, then cover and rise for about 1 hour- 1 1/2 hours, until slightly more than doubled in size. Brush a 8″x 12″ baking tray with oil and dust with semolina then press the dough into the tray, so it lines the base of the tray. Layer on the potato slices and drizzle liberally with olive oil, sprinkle over the salt, pepper and rosemary and cover and leave to rise until doubled in size- up to 1 hour. Preheat the oven to 220c/420f and bake the focaccia for about 30 minutes. Cool before serving.
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15 thoughts on “Potato and rosemary focaccia- VEGAN MOFO 2013

  1. I have gone from loving this site and your wonderful recipes to mad adoration in one fell Mofo. You are a kitchen star Alex and your recipes are amazing. I am thinking about cancelling my subscription to Foxtel as who needs telly when you can be in the kitchen baking and eating these amazing creations? I am still lusting after yesterdays chocolate chestnut sourdough cake. I had to stop going to your page to sneak more peaks as I was a bit worried I might get labelled as a vegan food porn stalker and it’s bad enough that one Aussie legend has bitten the dust lately (you KNOW who I am talking about …) I didn’t want to let the side down. We Aussies really aren’t that bad folks! πŸ˜‰

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