Garlic & Leftover Spud Focaccia
By Jess Murphy
Focaccia is so versatile and tastes good with just about anything, so experiment and use those leftovers!
12 people
40 minutes
25 minutes
Ingredients
- 700 g Bread Flour
- 1 tsp Fast Action Bread Yeast
- 1 tbsp Kosher Salt plus more for sprinkling
- 6 - Leftover Boiled Potatoes thinly sliced
- 2 tsp Minced Rosemary
- 1 tbsp Minced Shallot
- 1 pinch Salt and Pepper to taste
- 1 tsp Sugar
- 4 tbsp SuperValu Extra Virgin Olive Oil plus more for drizzling over the dough
- 2 cloves SuperValu Garlic finely chopped
- 600 ml Water
Method
- First, make the dough by mixing the flour, yeast, and water in the bowl of a stand mixer. Let the dough rest for 10 minutes, and then mix in the olive oil, salt, pepper, shallots, rosemary, and sugar. Leave some salt, pepper, rosemary and oil for the potato mix.
- Next, mix the dough on medium speed until it comes together, then mix it on high for about 6 minutes until it is elastic.
- Place the dough in an oiled bowl and let rise for about 2 hours, until it has more than doubled its original size.
- Once the dough has risen, spread it out over an oiled baking sheet and with oiled hands, gently press and pull the dough into shape. Cover with oiled plastic wrap and let sit for 30 minutes. Preheat oven to 200°C.
- In a bowl, mix your leftover potatoes, garlic, rosemary, salt & pepper and oil.
- Uncover the dough and dimple it with oiled fingertips, gently pressing through to the pan.
- Top it with potato mix and bake for 30-40 minutes until golden. Cool for 10 minutes and enjoy!
