This is my entry for the the 13th Weekend Cookbook Challenge, which is to make a recipe from one of your newest cookbooks. You have until February 5th to participate so get a move on!!!
My newest cookbook is 100 Great Breads by Paul Hollywood. It was a bargain book purchase at Barnes & Noble. I was hemming and hawing over whether I should purchase it or not. Rob saw the delicious pictures in the cookbook and also noticed it was a bargain book. He said “we have to get this!” Thanks for helping me decide Rob. 😀
I decided to try the Potato Focaccia Pugliese which features potato slices and fresh rosemary sprigs on top. It was delicious and I’ll definitely make it again very soon. I have plenty of potatoes – I just picked up a 10 lb. bag of white potatoes at Meijer for only 99¢. As always, the hardest part is waiting for the bread to cool before you can slice it.
Potato Focaccia Pugliese (slightly modified)
scant 4 cups white bread flour, plus extra for dusting
1 tablespoon sea salt
1 package yeast
1 1/4 cups water
1 or 2 new potatoes, thinly sliced
coarse salt, to sprinkle
2 sprigs fresh rosemary, de-stemmed
Put the flour, sea salt, yeast, and water into a bowl and mix to form a dough. Let stand in the bowl for about 1 hour to double in size.
Line a baking sheet. Tip the dough out of the bowl onto the baking sheet and flatten with your hands, then brush with olive oil and, using your fingers, make indentations over the surface. Layer the potatoes over the top, then sprinkle with a little coarse salt and stud with the rosemary sprigs. Let rise on the baking sheet for 1 hour.
Preheat the over to 450 degrees. Bake the bread for 30 minutes. Remove from the oven and brush the loaf with more olive oil, then transfer to a wire rack and serve when cooled.
Makes 1 loaf
100 Great Breads – Paul Hollywood