With a few of the early potatoes ready and an always abundant supply of rosemary, we decided to finish the year creating rosemary and potato focaccias – delicious Italian flat breads. As always, enthusiastic requests for the recipe followed the tasting – so here it is, plus some photos of the cooking, showing the fabulous diversity in the creative designs of the students.
- 3 cups strong bakers flour
- 1 sachet dried yeast (1 teaspoon or 7 grams)
- 1 teaspoon sugar
- 1 cup luke warm water
- pinch salt
- 1 tablespoon olive oil
- finely sliced potatoes, boiled for 1 – 2 minutes and drained
- kale (optional)
- olive oil
To make dough: place flour, salt and sugar in a bowl and mix, make a well in the centre, sprinkle in yeast and add water and oil and stir together with a wooden spoon. Pour out mixture onto lightly floured bench top and make into smooth ball. Knead ball until it springs back when poked (about 10 minutes) then return to bowl, cover and leave for about 90 minutes in a warm place, until it has doubled in size.
Preheat oven to 220 degrees.
When dough is ready, roll out using hands or rolling pin to a flat shape of your choice onto a greased oven tray. The thinner you roll out the dough the less time it will take to cook in the oven. Spread out all toppings, starting with greens and finishing with a drizzle of oil and a small sprinkling of salt. You can leave it 10 or so minutes at this point to rise a bit more or place straight in oven. Thinly rolled bread can take only a few minutes, thicker bread can take up to 20 minutes. Take out of oven when it looks how you like it – it will be crunchier and drier if left longer and more soft and doughy if left shorter.