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!
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
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.