Sourdough Focaccia topped with Potato

Sponge

What is a Sponge? Sponge-starter bread is not quite sourdough, yet it's way more interesting than a regular or straight bread dough, it's also more flavourful than no-knead bread. A sponge is just as it sounds: a bubbled mixture

150 g Sourdough Starter (I use a medium sourdough starter at 60 % hydration)

150 g Bread Flour

210 g Water

  • Mix the sponge ingredients together and allow to ferment for 3 to 4 hours until very active and bubbly

Dough

510 g Sponge (From above)

765g Bakers Flour

7 g Dark brown sugar

21 g Salt

0.5 g (1/4 tsp) Instant yeast

480 g Water

100 g EVOO

3 Each Desiree Potatoes (Hawkes Farm)

2 Sprig Fresh Rosemary

Salt & Pepper

  • Combine the flour, sugar, salt, yeast, water and sponge in a mixing bowl 

  • Mix on low speed for 2 minutes until the dough forms. The dough will be wet and sticky

  • Mix on medium speed for 15 minutes until the dough comes from the sides of the bowl.

  • Cover and allow to rise at room temperature for 4 hours, stretching and folding the dough after every hour, it will rise slowly, almost imperceptibly. 

  • Refrigerate overnight.

  • The next morning pour the EVOO over the dough, gently lift the dough and stretch over a greased tray (20 x 30 x 6), pour any EVOO left over on top.

  • Allow the dough to prove for 1 ½  hours

  • Gently press the dough using your finger tips to make deep indentations on the surface of the Focaccia.

  • Using a mandolin, thinly sliced the potatoes (1.5 mm) and overlap them over the surface of the Focaccia.

  • Brush with some more EVOO, season with salt, black pepper & freshly picked rosemary 

  • Bake at 220 C for 15 minutes, reduce the heat to 200 C and bake for a further 20-25 minutes, until the Focaccia is thoroughly cooked and the potatoes are golden brown in colour.