Potato And Rosemary Focaccia

In a large bowl, combine the strong bread flour (1 kg), 7g sachet of dried yeast (1 x) and sea salt (1 tbsp). Make a well in the middle and gradually pour in lukewarm water (650 ml), stirring continuously to form a rough dough.

Transfer the dough to a flour-dusted surface and knead for 10 minutes until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel, and let it prove in a warm place for 1 hour, or until doubled in size. Start 10m timer

Lightly grease a large baking tray. Once the dough has risen, gently punch it down and spread it out on the oiled baking tray. Drizzle with [extra virgin olive oil] and use your fingers to create small wells and dips in the dough.

Preheat the oven to 200ºC/400ºF/gas 6. Boil Jersey Royal potatoes (500 g) in a medium pan of salted water for 10 to 15 minutes until cooked. Drain and cool. Meanwhile, finely slice the purple potatoes (400 g) with a mandolin and add them to a bowl with the picked fresh rosemary (4 sprigs) leaves. Start 15m timer

Lightly crush the of garlic (1 bulb) cloves and add them to the potato mixture with a drizzle of [extra virgin olive oil], then toss to combine. Evenly spread the potato mixture over the dough, crumble over the cooled Jersey Royals, drizzle with more [extra virgin olive oil], and season with [to_garnish sea salt] and [to_garnish freshly ground black pepper]. Cover with a tea towel and let it prove in a warm place for another 1 hour, or until doubled in size. Start 60m timer

Once risen, use your fingers to create more wells and dips in the dough. Place in the hot oven for 25 to 30 minutes, or until golden and cooked through. Let it cool slightly, drizzle with a little more [extra virgin olive oil], and serve. Start 30m timer