Focaccia con Patate Recipe
1 hour 15 minutes plus 1 hour 20 minutes’ rising time
Ingredients
- 500g of strong white bread flour
- 7g of dried yeast
- 1 tsp fine salt
- 325ml of warm water
- 1 tbsp of olive oil
- 1 tbsp of unsalted butter
- 2 yellow onions, finely sliced
- 4 anchovy fillets, plus a few extra to garnish
- 1 tsp caster sugar
- 600g of Nanna Tate potatoes, very thinly sliced on a mandoline
- 4 tbsp of olive oil
- 1 tbsp of chopped rosemary
- 1 tbsp of capers
- 1 handful of fresh parsley, roughly chopped
Method · 1 h 15 min
- Mix the flour, yeast and salt in a bowl. Add the warm water and oil, then bring together into a dough. Knead for 8-10 minutes until smooth. Cover and leave to rise at room temperature for 1 hour
- For the topping, melt the butter in a large saucepan, add the onions and cook gently for 15 minutes. Add the anchovies and sugar and cook for another 15 minutes until soft and deep brown
- Toss the sliced potatoes with olive oil, rosemary and a pinch of salt until evenly coated
- Place the dough into a large, lined baking tray. Use your fingers to dimple the top of the focaccia and top with a thin layer of the anchovy onions, followed by an even layer of the potatoes. Cover with a damp kitchen towel and leave to proof for another 20 minutes
- Towards the end of rising time, heat the oven to 250°C, or as high as it will go
- Bake the focaccia for 12-15 minutes, or until the potatoes are crisp and dark golden and the crust is browned
- Finish the hot focaccia with capers, parsley, a few extra anchovy fillets (if you like) and a final drizzle of oil
Crispy, thinly sliced Nanna Tate potatoes are a wonderful topping for focaccia, especially when paired with sweet and salty anchovies and caramelised onions. Don’t be afraid to get the potatoes properly dark golden – they turn wonderfully crunchy to provide a contrast to the fluffy focaccia beneath.
