Roasted Peewee medley potatoes and red onion focaccia with rosemary salt

American 20 Mins Prep · 40 Mins Cook

1. Preheat the oven to 220°C, gas mark 7.
2. In the bowl of a stand mixer, dissolve the yeast in 2 tablespoons of the 375ml water and set aside for 5 minutes. Add the flour, 10g salt and remaining warm water. Attach the dough hook and mix on medium speed for 8-10 minutes until a soft, smooth and slightly sticky dough forms and comes away from the edges of the bowl. Gently place the dough ball in a greased bowl, cover and allow to proof for 2 hours.
3. In a pestle and mortar, crush half the rosemary leaves before stirring them through the flaky salt and setting aside.
4. Generously oil a 30cm tray with half the olive oil and slowly stretch the dough into the corners. Proof for 1 more hour.
5. Meanwhile prepare the remaining toppings. Slice the potatoes in half, keeping the skin on to preserve their colour. Peel and thinly slice the red onion and pick the remaining rosemary leaves. Mix the remaining olive oil with the water. Toss the potatoes with some of the oil-water mixture, and then add the rosemary salt.
6. Using your fingers, dimple the dough, pressing down lightly. Gently press the potatoes, skin side up, into the dough along with the onion and rosemary leaves. Drizzle the remaining olive oil-water mixture and sprinkle over the rosemary salt.
7. Bake for 20–25 minutes, until the focaccia is golden and cooked through and the potatoes are tender with lightly crisped edges. Remove from the oven and allow to cool slightly before slicing.
8. Serve the focaccia warm, or at room temperature.

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