Potato focaccia with feta and rosemary
One large loaf | 45 minutes + proving time (preparation time not including baking time approx. 15 minutes)
The bread is airy, and is perfect for serving with a meal or for making sandwiches. You can make the bread using leftover potatoes or perhaps some steamed vegetables.
800 ml water
50 g yeast
3-4 tsp cooking salt
1 tsp sugar
200 ml olive oil
Approx. 1 kg plain flour
50 ml olive oil for the roasting pan and for drizzling
7-8 boiled potatoes
100 g feta
a little rosemary
Heat the water in a saucepan to about 37°C.
Pour the warm water into a bowl and add the yeast, stirring until dissolved. Add the salt, sugar and olive oil.
Then add the flour a little at a time, stirring until the dough is assembled, but quite wet. Almost like porridge. You might need to use a little more or a little less flour – it varies a lot, but the dough should be slightly sticky and possible to pour out of the bowl.
Cover the dough with a tea towel, and leave to rise in a warm place for about an hour.
Grease a roasting pan with a little olive oil, and tip in the dough.
Press your finger into the dough in several places to create an uneven surface.
Cut the potatoes into bite-sized pieces and press them gently into the dough. Crumble the feta over the top, drizzle with more olive oil, sprinkle with salt and rosemary and bake the focaccia for about 40-45 minutes at 200°C or until it is done and golden. Allow to cool slightly, remove from the pan, and place on a rack to cool further before serving.
TIP: Once removed from the roasting pan, return to the oven and bake for a further 3-5 minutes for an extra crisp crust.