Potato, Cheddar, Caramelised Onion Focaccia
Serves as 8-10
Ingredients
7g yeast
2 teaspoons honey
615ml lukewarm water
625g plain flour (or 00 flour)
3 teaspoons fine salt
Extra virgin olive oil
1 potato, thinly sliced with a mandolin
50g cheddar cheese, grated
100g caramelised onion jam (I used Beerenberg’s)
2 rosemary sprigs
1 teaspoon sea salt
Method
Place yeast, honey and water in a large bowl and whisk to combine. Let sit for 5-7 minutes or until it becomes frothy. Add flour and 3 teaspoons of salt, then mix well until no dry parts remain.
Pour 1 tablespoon of olive oil into a clean large bowl. Transfer dough to the bowl and turn to coat in the olive oil. Cover with plastic wrap and place in the refrigerator until doubled in size, at least 7 hours and up to one day.
Line a baking tray with parchment paper. Remove dough from the refrigerator, then gently lift and fold the dough into the centre of the bowl using two forks. Transfer dough to the tray and set aside to prove in a warm spot until doubled in size; at 1.5 - 3 hours.
Once risen, preheat oven to 230°C. Place the sliced potatoes into a bowl and pour boiling hot water over the top. Set aside for 5 minutes, then drain and pat dry with paper towel. Lightly oil your hands and dimple the dough all over, then sprinkle with caramelised onion jam, grated cheddar, potato slices, rosemary and sea salt. Drizzle with 1 tablespoon of olive oil, then bake for 25-30 minutes, or until golden and crisp.
Note: If your oven has a ‘prove’ function, I would highly suggest using this for the second prove (i.e. once the dough is in the tray).
