rosemary + potato foccacia

original recipe by @sullivanstreetbakery (modified slightly)


400g white bread flour

100g levain

5g salt

5g sugar

350g water (20 degrees)


potato, finely sliced

rosemary, finely chopped

sea salt


whisk together flour, salt and sugar in a large mixing bowl

in a seperate bowl combine sourdough starter and water, whisk until bubbly

combine wet and dry ingredients to form a dough and rest for 20 minutes

dust around the edges of the dough and fold each edge inwards to bring into the centre

cover with cling film and rest for 5-7 hours at room temperature until tripled in size

transfer dough to a well oiled baking tray and gently press into the corners

cover and rest for 1 hour

drizzle oil over the dough and dock

sprinkle with sea salt and bake at 220 for 40 minutes turning the baking tray around half way throughout the cook time

serve hot with balsamic vinegar and olive oil, i topped this one with thin slices of potato and fresh rosemary from the garden prior to baking