Great British Bake Off | 5 Bread Week Recipes
New Potato & Rosemary Focaccia
Focaccia is such a versatile bread – you can add so many different flavours and it always tastes delicious. This new potato and rosemary combination is fragrant and filling, making it the perfect accompaniment to soup.
Ingredients
250g new potatoes
7g sachet fast-action dried yeast
8 tbsp olive oil, plus extra for greasing
500g strong white bread flour, plus extra for kneading and dusting
small pack rosemary
Method
1. Boil the potatoes for 15 minutes, then drain and leave to cool completely
2. Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil
3. Mix well, then stir in the flour, adding a bit more water if the mixture feels too dry
4. Turn out the dough onto a clean work surface and knead for 15 minutes until smooth and elastic, then shape into a ball
5. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil
6. Cover with cling film and leave in a warm place for an hour until doubled in size
7. Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour
8. Heat oven to 200°C / 180°C fan / gas mark 6
9. Carefully stretch out the dough to fit the tin, pressing it into the corners
10. Cut the cooked potatoes into wedges and tuck them into the dough regularly spaced out, along with sprigs of rosemary – then scatter a few sprigs over the top
11. Cover the tin with cling film and leave to prove for another 45 minutes
12. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over some salt
13. Bake for 30-35 minutes or until the bread is golden
14. Remove the bread from the oven and quickly drizzle over another 3 tbsp while it’s still hot. Leave to cool for 10 mins then turn out onto a board, slice and serve.
