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Cover - Shaved Winter Vegetable Focaccia

Shaved Winter Vegetable Focaccia

40 mins
960 cals per serving
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Donal's Notes

A focaccia is a great bread to have in your repertoire, perfect for entertainment or even for sandwiches throughout the week! This dough requires barely any effort and only an overnight stay in the fridge to leave you with bubbly light crisp focaccia oozing with olive oil.  I’ve suggested a couple of toppings here but you can keep it as simple as topping with sliced potatoes and rosemary and it will still be delicious.

Ingredients

sachet dried yeast
sachet dried yeast
honey
honey
warm water
warm water
plain flour
plain flour
sea salt
sea salt
olive oil
olive oil
waxy potatoes
waxy potatoes
fresh rosemary
fresh rosemary
leek
leek
sweet potato
sweet potato
Parmesan cheese
Parmesan cheese
fresh basil
fresh basil
Extra virgin olive oil
Extra virgin olive oil

Equipment

Measuring jug
Measuring jug
Small whisk
Small whisk
2 x Large mixing bowls
2 x Large mixing bowls
Spatula
Spatula
Cling film
Cling film
Roasting tray
Roasting tray
Mandoline
Mandoline
Chopping board
Chopping board
Chopping knife
Chopping knife
Wire rack
Wire rack

Method

1

Mix together the dried yeast, honey and warm water in a large bowl.

Whisk, then leave for 15 minutes until a foam forms.

2

Add the flour and salt to this and stir to combine until you have a rough but evenly mixed dough.

3

Add 5 tablespoons of the oil to a separate large clean bowl, transfer the dough into this.

Turn to coat the dough in the oil, cover and leave in the fridge overnight (alternatively leave covered at room temperature for 4 hours if you’d like to bake on the same day).

4

Lightly coat your hands with oil and keeping the dough in the bowl, pull up the edge of the dough and fold over the top.

Repeat this on all four sides, turning the bowl a quarter turn each time to make this easier.

Do this three times in total.

5

Grease a 30cm x 45cm baking tray with olive oil (the tray should be at least an inch in depth).

Add 1 tablespoon of oil to the tin and tip in the dough.

Leave to rise uncovered for 2 hours until it has puffed up and spread to cover the base of the tin.

6

Thinly slice the potato, leek and butternut squash using a mandolin and knife.

7

Toss the potato, leek, butternut squash and rosemary with the last tablespoon of oil and season well.

8

The dough is ready when you poke it and the indentation slowly springs mostly back but not completely.

Oil the top of the dough, your hands, and then, to create the indentations, spread apart your fingers and press into the dough, reaching the base of the tray.

9

Preheat oven to 220°C/425°F/Gas Mark 7.

Spread mixture on top of dough and place into the oven for 20-25 minutes until golden and the potatoes are tender.

10

Scatter with the parmesan and return to the oven for 5 minutes.

11

Slide a thin spatula underneath and transfer to a cooling rack to cool completely.

Leave to cool for at least 10 minutes.

12

Cut into slices.

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