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Focaccia with roasted baby new potatoes and rosemary.
Great for snack or lunch

Prep time:
Cook time:
Servings: 1 loaf



  1. Combine all of the ingredients in the baking bowl of a food processor with bread hook attatchement.
  2. Beat at high speed for 3-5 mintes until the dough is soft and elastic. Turn the dough out on a table and lightly oil the bowl, put the dough back in, cover with a tea towel or clingfilm. Set to rise for 90 minutes until doubled in size. Place dough on a surface and punch down the dough gently so you keep some of the air in. Place the dough in the baking tin (About 13 x 9 inch tin) Using your fingers tostretch the dough to cover the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 40 minutes.
  3. Preheat oven to 400 F.
  4. While dough is raising the second time make the potatoes. Boil the potatoes until tender.
  5. Tip them on a surface to steam off for a minute, then cut them in half lengthwise.
  6. Heat a frying pan on high heat, add a tbsp of oil. Fry the potatoes cut side down until light golden.
  7. Remove from the heat.
  8. When dough is finished rising use your fingertips and make small pockets all over the dough.
  9. Place a potato in every pocket. Sprinkle over the rosemary and sea salt and drizzle over the olive oil.
  10. Bake for 20-25 minutes. Cool on a wire rack. Serve luke warm.
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