Potato and Rosemary Focaccia

Name: Potato and Rosemary Focaccia
Cuisine: Northern Europe
Ingredients: fresh rosemary sprigs and flowers, when in season; fresh rosemary sprigs and flowers, when in season; pinch of flaky sea salt; 6–8 waxy potatoes (approx. 1kg), boiled until almost cooked, then peeled and thinly sliced; 175–225 g Fontina or raclette or a combination of mozzarella and grated Parmesan; 175–225 g Fontina or raclette or a combination of mozzarella and grated Parmesan; 175–225 g Fontina or raclette or a combination of mozzarella and grated Parmesan; 175–225 g Fontina or raclette or a combination of mozzarella and grated Parmesan; flaky sea salt and freshly ground black pepper; flaky sea salt and freshly ground black pepper; 2–3 tablespoons chopped fresh rosemary or thyme leaves; 2–3 tablespoons chopped fresh rosemary or thyme leaves; extra virgin olive oil; 1 batch of focaccia dough

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

I just love this delicious combination. I sometimes scatter diced chorizo between the cheese and potato slices for extra oomph.

Ingredients

1 batch of focaccia dough
extra virgin olive oil
2–3 tablespoons chopped f

Europe
Ireland
Bread
Vegetarian

Method

Make the dough as per the recipe. When it’s almost done with its first rise, preheat the oven to 230°C/450°F/gas mark 8. Brush a 28cm × 40cm baking tray generously with oil.

Knock back the dough and allow to rest for 4–5 minutes.

Sprin