Focaccia with roasted baby new potatoes and rosemary. Great for snack or lunch.


  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/3 cup water ( about 104 F)
  • 3 1/2 cup all purpose flour
  • 2 tsp salt
  • 1/4 cup olive oil
  • 15-20 small new potatoes, skin on
  • 1 tbsp butter
  • 1 tbsp fresh chopped rosemary
  • seasalt
  • 2 tbsp olive oil to drizzle


  • Combine all of the ingredients in the baking bowl of a food processor with bread hook attatchement.
  • Beat at high speed for 3-5 mintes until the dough is soft and elastic. Turn the dough out on a table and lightly oil the bowl, put the dough back in, cover with a tea towel or clingfilm. Set to rise for 90 minutes until doubled in size. Place dough on a surface and punch down the dough gently so you keep some of the air in. Place the dough in the baking tin (About 13 x 9 inch tin) Using your fingers tostretch the dough to cover the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 40 minutes.
  • Preheat oven to 400 F.
  • While dough is raising the second time make the potatoes. Boil the potatoes until tender.
  • Tip them on a surface to steam off for a minute, then cut them in half lengthwise.
  • Heat a frying pan on high heat, add a tbsp of oil. Fry the potatoes cut side down until light golden.
  • Remove from the heat.
  • When dough is finished rising use your fingertips and make small pockets all over the dough.
  • Place a potato in every pocket. Sprinkle over the rosemary and sea salt and drizzle over the olive oil.
  • Bake for 20-25 minutes. Cool on a wire rack. Serve luke warm.


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