POTATO AND ROSEMARY FOCACCIA
PREP TIME: 20 MINS + PROVING TIME
COOKING TIME: 40 MINS
SERVES: 12
INGREDIENTS
DOUGH
3/4 cup (180ml) tepid water
2 teaspoons fast-action yeast
1/2 teaspoon caster sugar
1/2 cup Spud Lite potatoes, mashed (approx. 150g peeled potato)
2 1/3 cups (350g) plain flour
1/3 cup parmesan
1 teaspoon salt flakes
1/4 cup olive oil
TOPPING
200g Spud Lite potatoes, thinly sliced
1/4 cup olive oil
3 cloves garlic, thinly sliced
1 pink shallot, halved and thinly sliced
2 tablespoons rosemary leaves
Salt flakes
METHOD
1. In a small mixing bowl combine water, yeast and sugar together, stirring to combine. Leave to stand for 10 minutes or until mixture begins to bubble.
2. In the bowl of an electric stand mixer combine potato, flour, parmesan, salt and oil, mixing to combine. Add yeast mixture, mixing to combine. With the electric mixer on 3-4 knead dough for 10 minutes or until it becomes smooth and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to double in size, approximately 1 hour.
3. Preheat oven to 230ºC (210ºC fan-forced) and lightly oil a rectangular oven proof dish 20cm x 30cm.
4. For the topping, place sliced potato in boiling water for 5 minutes and refresh under cold water. Heat 1 tablespoon olive oil in a nonstick frying pan over a medium heat. Add sliced garlic and shallots, cook for 3-4 minutes or until shallots are soft. Remove from heat and allow to cool, before mixing gently with cooked potato. Set aside until required.
5. Remove dough from bowl and with lightly oiled hands push dough into prepared pan and using finger tips create deep indentations. Evenly scatter potato mixture over the top, followed by rosemary sprigs. Cover and leave to rise until doubled in size, approximately 1 hour.
6. Remove plastic wrap and drizzle over the top with remaining 2 tablespoons olive oil and season with salt flakes. Place in preheated oven for 30 minutes or until bread and potatoes are golden, and the base sounds hollow when tapped.
7. Serve warm or at room temperature.
YOU MIGHT ALSO LIKE…
Spud Lite Shepherd’s Pie
SPUD LITE SHEPHERD’S PIESERVES: 6 -8INGREDIENTS ¼ cup Olive Oil750g lamb mince2 brown onion, peeled and diced2 cloves garlic, crushed2 large carrot, peeled and diced2 celery stick, diced2 tbsp chopped rosemary2 tbsp plain flour¼ cup tomato paste2 tbsp...
Thai Spiced Potato, Pumpkin and Coriander Soup
THAI SPICED POTATO, PUMPKIN AND CORIANDER SOUPSERVES: 4INGREDIENTS 1 tbsp vegetable oil2 tbsp red curry paste1 large brown onion, peeled and diced1 clove garlic, crushed750g pumpkin, peeled, deseeded and diced750g Spud Lite potatoes, peeled and diced1 litre vegetable...
Chunky Roast Chicken, Potato & Vegetable Noodle Soup
CHUNKY ROAST CHICKEN, POTATO & VEGETABLE NOODLE SOUPSERVES: 6 INGREDIENTS 1/4 cup olive oil1 large carrot, peeled and diced into 1cm cubes1 stick celery, diced in 1cm cubes500g Spud Lite potatoes, dices into 1cm cubes1 large brown onion, peeled and finely diced1...