250g Kipfler Potatoes (or enough to cover the top of your dough)
1/2 Bunch Rosemary
½ cup Olive Oil
In a large mixing bowl, combine flour, water, yeast, oil and salt until a dough is formed.
Tip the dough onto a lightly floured bench and begin to knead and stretch the dough by gently pulling the ends toward you and folding over onto itself.
Leave to rest for 15 minutes, then repeat the folding procedure. Rest and fold the dough two more times, then leave to rest until doubled inside, or for the best result leave in the fridge overnight to prove slowly.
When ready to cook, preheat oven to 200 degrees Celsius.
Once risen, gently transfer into a well-oiled 25-30cm baking dish, and begin to gently spread the dough into all corners of the tray.
For the Rosemary Oil, chop up the rosemary and add to a small bowl filled with good quality Olive Oil. Season to taste and then set aside.
Thinly slice your kipfler potatoes on a mandolin but be careful of your fingers! If you don’t have a mandolin, you can just use a knife.
Gently make divets into the dough with the tips of your fingers, then top your focaccia with the slice of kipfler potatoes, overlapping them neatly. Then top with your rosemary oil, salt and pepper.
Place in oven for approximately 20 minutes, or until golden and focaccia has cooked through.
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