Rosemary, flaked sea salt, garlic, shallots, and sliced Creamer potatoes adorn the crisp crust of this soft and chewy focaccia bread.
- ¾ cup (185ml) water, warm
- ½ tbsp (7.5ml) sugar
- ½ tbsp (7.5ml) active dry yeast
- ½ tsp (2.5ml) salt
- 2 cups (240g) all purpose flour
- Olive oil, to coat
- 3 (65g) The Little Potato Company’s Terrific Trio Creamer potatoes, sliced
- 3 cloves garlic, sliced
- 1 sprig fresh rosemary
- 2-3 tbsp (30-45ml) olive oil, divided
- ½ tsp (2.5ml) flaked sea salt
(Optional) In a medium bowl, mix together warm water, sugar, and yeast. Let sit until yeast is froths and bubbles on the surface. (Proofing isn’t necessary with fresh yeast.)
- In a bowl or stand mixer, combine warm water, sugar, yeast, salt, and about ¾ of the all-purpose flour. Mix until combined and then knead in a stand mixer with a dough hook or on a lightly floured countertop. Add the remaining flour in small quantities as needed. Knead for 10 minutes or until dough is smooth and elastic. Tip: While kneading, add as little flour as possible while ensuring the dough isn’t too wet to work with. The more moist the dough, the better the finished product will turn out. It’s easier to keep the dough moist if using a stand mixer.
- Coat dough ball with a little bit of olive oil and place in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about 1 hour).Tip: Speed up the rising process by placing the bowl somewhere slightly warm (e.g. on top of a running dishwasher). Ensure it’s not too warm or you risk cooking the dough while it rises.
- Cut a piece of parchment paper to fit your pan (I used a 10” cast-iron pan). Drizzle the parchment paper with olive oil.
- After the dough has risen, punch it down and form it into the parchment paper-lined pan. Cover with a damp tea towel and leave to rise until doubled in size (about 40-60 minutes).
- While the dough rises, preheat your oven to 450°F (230°C) and prepare the toppings. Slice the Creamer potatoes, shallot, and garlic into slices just under ¼” (½ cm) thick. Strip the rosemary from the stem but do not cut it.
- After the dough has risen, dimple it with your finger 8-10 times. Drizzle the surface and dimples with olive oil. Fill each dimple with a piece of rosemary and a slice of garlic. Top the dough with slices of Creamer potato, shallots, garlic, and pieces of rosemary. Drizzle a little extra olive oil over the Creamer potato slices. Sprinkle with a liberal amount of sea salt.
- Bake for 20-25 minutes, until the focaccia is golden brown but the topping are brown but not burnt.
- Allow the focaccia bread to come to room temperature before slicing into it. Tip: Enjoy the focaccia within a few hours for best flavour. The rosemary will become more pungent the longer the focaccia sits.