Potato & Turmeric Focaccia

Cooking Time

Ingredients

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Ingredients

  •   1 tsp fresh yeast
  •   1/2 sp fast-action dried yeast
  •   4 tbsp olive oil
  • g strong white flour
  •   3 medium potatoes, thinly sliced
  •   1 sp Drink me Chai Turmeric Superblend
  •   1 rosemary sprig, to serve

Method

  • 1

    Step 1

    In a large bowl, dissolve the yeast in 350ml of water and add 2 tbsp of olive oil
  • 2

    Step 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

    Step 3

    Then turn your dough out into an oil tray (roughly 20 x 20cm)
  • 4

    Step 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

    Step 5

    After resting, repeat step 4 twice more
  • 6

    Step 6

    Heat oven to 220°C fan
  • 7

    Step 7

    Gently stretch dough to fill your tray
  • 8

    Step 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

    Step 9

    When cooked, drizzle some more olive oil and scatter rosemary over the top of bread and voila!

Ingredients

  • 1 tsp fresh yeast
  • 1/2 sp fast-action dried yeast
  • 4 tbsp olive oil
  • 450 g strong white flour
  • 3 medium potatoes, thinly sliced
  • 1 sp Drink me Chai Turmeric Superblend
  • 1 rosemary sprig, to serve