Potato and Olive Oil Focaccia
2:20 + Overnight Resting
¼ tsp yeast
1 tsp salt
½ cup Bertolli Organic Extra Virgin Olive Oil Fruity
1 medium potato, thinly sliced
A few sprigs of rosemary, roughly chopped
A good pinch of flaky salt
Start the day before by mixing the flour, yeast, salt and water in a large bowl. Mix it until just combined. It will look shaggy and rough and that’s fine.
Cover and leave on the bench for 12 hours or overnight.
Next morning, drizzle a 20 x 15 cm baking dish with olive oil and scrape the dough into the dish. Gently push the dough around the tin and let it sit for 30 minutes. Add a drizzle of olive oil and use your fingers to make dimples all over the surface. Add the potato slices and push them in slightly, then sprinkle half of the rosemary over the surface. Rest for another 30 minutes while you preheat the oven to 220C.
Sprinkle flaky salt all over the surface then bake for 30 minutes or until crispy and golden. Drizzle another tablespoon of olive oil over the hot focaccia and let it soak in and rest in the tin for 10 minutes. Remove from tin and place on a rack to cool. Best eaten warm or makes brilliant toasted sandwiches the next day.
Recipe by: @_michellecrawford