Roasted Peewee Potatoes And Red Onion Focaccia With Rosemary Salt – Recipe Made Using USA Potatoes

A colourful, vibrant focaccia featuring a mix of
Peewee potatoes and red onion, finished with
fragrant rosemary salt.

Prep time: 20 minutes (plus proofing time)
Cook time: 35–40 minutes
Serves: 6

Roasted Peewee Medley Potatoes and Red Onion Focaccia With Rosemary Salt

INGREDIENTS
For the focaccia
2 tsp instant dried yeast
375ml Spinneysfood Bottled Drinking Water, warm
500g Spinneysfood Organic Strong White Bread Flour
10g Spinneysfood Fine Sea Salt
125ml Spinneysfood Mediterranean Extra Virgin Olive Oil

For the toppings
Handful of Spinneysfood Fresh Rosemary

Spinneysfood Natural Sea Salt Flakes, to taste
300g Peewee Medley Potatoes
1 small red onion
4 tbsp Spinneysfood Bottled Drinking Water

METHOD

1 Preheat the oven to 220°C, gas mark 7.
2 In the bowl of a stand mixer, dissolve the yeast in 2 tablespoons of the water and set aside for 5 minutes. Add the flour, salt and remaining warm water. Attach the dough hook and mix on medium speed for 8-10 minutes
until a soft, smooth and slightly sticky dough forms and comes away from the edges of the bowl. Gently place the dough ball in a greased bowl, cover and allow to proof for 2 hours.
3 In a pestle and mortar, crush half the rosemary leaves before stirring them through the flaky salt and setting aside.
4 Generously oil a 30cm tray with half the olive oil and slowly stretch the dough into the corners. Proof for 1 more hour.
5 Meanwhile prepare the remaining toppings. Slice the potatoes in half, keeping the skin on to preserve their colour. Peel and thinly slice the red onion and pick the remaining rosemary leaves. Mix the remaining olive oil with the water. Toss the potatoes with some of the oil-water mixture, and then add the rosemary salt.
6 Using your fingers, dimple the dough, pressing down lightly. Gently press the potatoes, skin side up, into the dough along with the onion and rosemary leaves. Drizzle the remaining olive oil-water mixture and sprinkle over the rosemary salt. 7 Bake for 20–25 minutes, until the focaccia is golden and cooked through and the potatoes are tender with lightly crisped edges. Remove from the oven and allow to cool slightly before slicing.
8 Serve the focaccia warm, or at room temperature.