Potato & rosemary soda focaccia
1 HOUR | MAKES 1|EASY
potatoes 250g, scrubbed, skins on, cut into 3mm slices olive oil rosemary 2 sprigs, leaves pulled off plain flour 450g, plus extra for dusting bicarbonate of soda 1 tsp buttermilk 400ml cheddar or gruyére 75g, finely grated
• Heat the oven to 230C/fan 210C/gas 8. Put a large saucepan of water on to boil. When it boils, add the potato slices, then bring back up to the boil on a high heat. Boil the potatoes for 1 minute, then drain carefully, so as not to break them up. Put the potatoes in a large bowl or on a tray and drizzle with 4 tbsp of olive oil and scatter over the rosemary, 1 tsp salt and a twist of pepper. Mix gently, then set aside.
• To make the bread, sift the flour, 1 tsp salt and soda into a bowl, then make a well in the centre and pour in the buttermilk. Bring it together with your hands. Don’t knead it or it will be tough. Stop mixing when it all comes together.
• Oil a baking tray with 2 tbsp olive oil and lightly flour the worktop. Pat or roll out the dough on the worktop to a size larger than an A4 sheet of paper. Transfer to the prepared tray and arrange the potatoes and rosemary on top, drizzle over some oil. Sprinkle with the cheese and bake for 25-30 minutes until golden and cooked in the centre.
• Take out of the oven, drizzle with a little more olive oil and leave to sit on the baking tray for 10 minutes. Transfer to a wire rack and leave to cool completely.