Potato, Tomato and Proscuitto Focaccia

I’m not quite sure where I got this recipe from, but it is another of my scrawlings which I will decipher for you now. The focaccia is a wide bread, and rises to about 5 cm thick. Topped with the lovely flavours of potato and bacon and tomato, it’s a perfect accompaniment to a tasty vegetable soup, or as part of an oil and balsamic dipping plate at your next barbecue.

This can easily be cut into eight 4 cm x 15cm pieces.

INGREDIENTS

Base: 1 tbsp dried yeast; 1 tsp sugar; 250 ml warm water; 500g plain flour; 1 tsp salt; 4 tbsp olive oil

Topping: 2 medium potatoes, sliced thinly; 2 tbsp rosemary; 3 cloves garlic, sliced; 1/2 tsp dried chilli flakes; 1 tsp sea salt; 1/4 cup olive oil; 1/4 cup semi dried tomatoes; 4 slices prosciutto, torn into pieces.

METHOD

Combine yeast, sugar and 2 tbsp of warm water and set aside in  a warm place for 10 minutes until bubbles form.

Sift the flour and salt together into a large bowl and make a well in the centre. Stir in oil and yeast and mix briefly, then add remaining water. Use the sticky dough to pull in the flour from the sides of the bowl as yo mix to avoid large lumps of flour. Cover and set aside for 1 hour to double in size.

Knock down the dough and roll out flat to fit a 20cm x 30cm tray. Place in the tray and allow to rise for 30 minutes. Preheat oven to 200C.

Combine all the topping ingredients in a bowl, except for the tomatoes and ham and scatter over the risen dough. Bake for 20 – 25 minutes, then top with tomatoes and prosciutto and cook for a further 5 minutes until the prosciutto is crisp.

COST

$4.00 for 8 pieces.