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Potato & Turmeric Focaccia


  1. In a large bowl, dissolve the yeast in 350ml of water and add 2 tbsp of olive oil
  2. Add the flour and 1 tsp salt and mix well with your hands to make a dough. Cover and leave in fridge for 2-3 hours
  3. Then turn your dough out into an oil tray (roughly 20 x 20cm)
  4. Using your fingertips, gently stretch the dough into a rectangle and then fold in half. Rotate the dough 90 degrees and repeat the process, before leaving to rest for 30 minutes
  5. After resting, repeat step 4 twice more
  6. Heat oven to 220°C fan
  7. Gently stretch dough to fill your tray
  8. Spread the potato slices over the dough. Mix the rest of the olive oil with the turmeric powder and a brush over the potatoes. Sprinkle with sea salt and bake in the oven for 25-30 minutes
  9. When cooked, drizzle some more olive oil and scatter rosemary over the top of bread and voila!