Finger Food

Roast Potato, Rosemary, Thyme and Caramelised Onion Relish Focaccia

FERMENT

95g flour

8g Sugar

15g Gluten

20g Dry active yeast

90g Water 38’C

DOUGH

400g Flour

22g Gluten

42g Sugar

90g Olive oil

10g Salt

240ml Water 38’C

GARNISH

1 Jersey Bennie potato

5g Rosemary

10g Thyme

15g Olive oil

5g Sea salt

In a bowl make a slurry using the water and yeast. Add the remaining ferment ingredients and knead for 5 minutes. Place into a warm moist environment for about ½ an hour or until the ferment has proved.
Add the dough ingredients and caramelised onion relish together and mix using a dough hook for a minute. Now add the ferment mix and knead until an elastic and shiny dough is formed. Dust the dough with flour and allow to double in size in a warm moist environment.
For the garnish slice 1 jersey bennie potato 1/2cm thin.
Very finely chop the garlic, thyme and rosemary, add olive oil and sea salt.
Return to the dough once proved and knead back again to its original size.
Place the dough into a large lightly greased roasting tray and make random holes into the bread using your finger about 2cm deep.
Place thinly sliced jersey bennies in the holes with the skin on. Then brush the dough with lashings of the herb garlic paste.
Bake bread in a preheated 210’C oven until the bread becomes dark golden brown. Allow to rest for half an hour before slicing.

Prep time: 90 Minutes Cook time: 20 Minutes Serves: 10 Adults

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