Sourdough Potato Focaccia

INGREDIENTS

   For Dough

      Starter (70% hydration)   70g

      Strong flour   100g*

      T65 flour    100g (or 95g Plain flour + 5g WW)*

              *(or alternatively, 195g AP + 5g WW)

      Salt  4g

      Extra Virgin Olive Oil  1 tbls

      Water   155g (78%)

  For Topping

     150 – 200g Small new potatoes (no need to peel)

     1 clove garlic, crushed and chopped

     Rosemary

     Salt and freshly ground black pepper

     Olive oil

     Coarse sea salt

     Optional … Parmesan cheese

  METHOD

1. Mix all the ingredients for the dough and autolyse for 30 minutes.
2. S & F 3 times in the bowl every 40 minutes or so until medium gluten development.
3. Put in the fridge and cold retard for overnight – 24 hrs.
4. Take it out of the fridge and leave for 30 minutes -1 hr at room temperature.
5. Letter-fold the dough once or twice to give extra-strength if necessary. 
6. Rest until fully proofed.
7. Meanwhile, thinly slice the potatoes to a thickness of ₤1 coin….which may not give much clue to people outside UK. :p….it’s about 3mm thick. The important point is that the slices should be quite thin or they won’t cook in the time the dough bakes.
8. Put the sliced potatoes, olive oil, rosemary, chopped garlic and salt & pepper in a large bowl and mix well.
9. Spread the dough into 20-21cm X 30-31cm rectangular on a well oiled baking parchment, dimpling all over with oiled fingertips.
10. Layer the potato slices over the top and scatter the rosemary and garlic over the potatoes.

  11. Cover and leave for 1- 1 1/2 hours until dough increase the volume and the edges get puffed up a little. 

  12. Pre-heat the oven to 200 – 210 C.

  13. Sprinkle coarse sea salt over the top with freshly grated Parmesan cheese (if using). Drizzle with more olive oil and bake for 25- 35 minutes until golden and potatoes are soft and cooked.

Roast Turkey Sandwich with the left-over focaccia next day