Potato & Rosemary Focaccia
650g Italian 00 flour
7g sachet dried yeast
2 teaspoons salt
25ml extra virgin olive oil
50ml warm milk
325ml warm water
Extra Virgin Olive Oil
Salt flakes
Fresh Rosemary
4 Potatoes
Method
Pre-heat the oven to 220 c, place all ingredients in a mix master bowl (Make sure the water and milk is warm not hot or you will kill the yeast).
Mix until combined adding a bit more water if too dry.
Using a dough hook leave on slow setting for 10 minutes to knead.
Lightly flour a large plastic container with a lid.
After 10 minutes lightly knead the dough by hand to form a ball, place in container and sprinkle with flour. Place the lid on, cover with a light blanket and set aside for 1 hour.
After rising, roll out the dough to fit in a large tray, round or square.
Using your fingers create indentations all over the dough, this helps to catch the oil and salt.
Drizzle the oil generously all over the dough, slice the potatoes thinly and place all over the dough. Sprinkle liberally with salt flakes and Rosemary.
Place in oven and cook for approximately 20 minutes. For the last 10 minutes take the focaccia out of the tray and place directly on the oven rack so the bottom becomes crispy.
Cool for 5 minutes, cut and serve.