Perfect match: focaccia with nero d’Avola


  • Serves 8 people

  • 10 gm dried yeast
  • 450 gm “00” flour
  • 70 ml extra-virgin olive oil, plus extra for greasing and drizzling
  • 1 Desiree potato
  • 1½ tbsp rosemary leaves
  • 100 gm rocket, to serve
  • 20 thin mortadella slices, to serve
01   Combine yeast, 1 tbsp flour and 250ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, set aside in a warm place until foamy (5-7 minutes). Add remaining flour, 30ml oil and 1 tsp salt and mix until a smooth and elastic dough forms (8-10 minutes). Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 hour).
02   Meanwhile, preheat oven to 200C. Knock back dough, then roll into a 22cm x 30cm rectangle on a lightly floured surface. Transfer to a lightly oiled 22cm x 30cm shallow metal tray and stand until dough rises to the top edge (30 minutes).
03   Thinly slice potato on a mandolin into a bowl, toss with rosemary, remaining oil and season to taste. Lightly press dough with fingertips to create a dimple effect, then top with potato slices, overlapping them slightly, and season to taste. Bake until golden and cooked through (25-30 minutes). Cool in tray (5 minutes), then carefully turn out and cool on a wire rack to room temperature. Halve focaccia horizontally, layer bottom half with rocket and mortadella, drizzle with extra oil, season to taste and sandwich with top half. Cut into portions and serve.
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