New Potato And Roast Garlic Focaccia

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 11
Servings 6
Time 40


  • 10
    dried instant yeast
  • 20
  • 500
    white bread flour
  • 10
    coarse salt
  • 50
    Topping: extra virgin olive oil
  • 250
    parboiled new (baby) potatoes, halved
  • 12
    garlic, peeled
  • 80
    chorizo sausage
  • 80
    chèvre (goats' milk cheese)
  • 3
    sprigs of fresh rosemary
  • 30
    fresh rocket


Oven temperature: 220°C.
1. Mix the yeast, sugar and 30ml fl our with 125ml warm water in a small bowl.

2. Place the fl our in a large bowl. Make a well in the centre and add the liquid. Work the fl our in from the edges of the well to combine with the liquid, gradually adding another 250ml warm water.

3. Turn the dough out onto a lightly floured surface and add the salt. Knead for 10 minutes, or use the dough hook of a food processor to form a smooth, pliable dough. Place in a lightly greased bowl and cover with a damp cloth. Set aside to rise until it has doubled in size.

4. Knock down, then leave to rest for five minutes. Lightly fl our a baking tray. Press the dough into the tray using the palms of your hands. Leave to rise for 10 minutes while you prepare the topping.

5. Topping Once the dough has risen slightly, drizzle with olive oil and press your fingers into the dough to make indentations over the entire surface.

6. Top with the potatoes, garlic cloves, chorizo, cheese and rosemary. Sprinkle with some more coarse salt and bake in a preheated oven for 10 minutes. Reduce the heat to 180°C and bake for another 20 to 30 minutes or until cooked through. Serve topped with rocket and enjoy with more olive oil or unsalted butter.


Read more on: starch  |  bake

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