Potato & rose­mary soda fo­cac­cia

Olive - - Seasonal Recipe Index -


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.

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