Potato, Rosemary And Cracked Pepper Focaccia

Let's Cook

1. Step 1.

   Mix all dough ingredients (white sourdough starter, white bread flour, tipo 00 bread flour, water, and olive oil) together thoroughly in a bowl. Cover and let rest for 10–15 minutes.

2. Step 2.

   Knead the dough on a lightly floured surface until smooth and stretchy, about 8–10 minutes. Cover and leave to prove at room temperature for 1–2 hours, until doubled in size.

3. Step 3.

   While the dough proves, place the baby new potatoes and the 5cm sprig of rosemary in a pan of boiling water. Cook for 10–15 minutes until the potatoes are just soft when pierced with a knife. Drain, discard the rosemary sprig, and let the potatoes cool. Once cool, cut each potato in half.

4. Step 4.

   Lightly grease a large baking sheet (flat or with sides up to 3cm high) with olive oil.

5. Step 5.

   Turn the proved dough out onto a lightly floured or oiled work surface. Shape into a rectangle about 2cm thick, roughly the size of the baking sheet. If the dough resists, let it relax for 5–10 minutes, then continue shaping.

6. Step 6.

   Place the shaped dough on the prepared baking sheet. Brush lightly with olive oil, cover, and leave to prove at room temperature for 2–3 hours, until puffy.

7. Step 7.

   While the dough proves for the second time, preheat the oven to 230°C/210°C fan/450°F/gas 8.

8. Step 8.

   After the second prove, push the potato halves cut-side down into the dough, spacing them evenly. Use your finger to jab small holes into the dough and push in the rosemary leaves (15–20 pairs). Sprinkle generously with coarse sea salt flakes and freshly ground black pepper.

9. Step 9.

   Bake the focaccia for 15–20 minutes, until light golden brown on top and bottom. Let cool on a wire rack for at least 10 minutes before serving.