Durrus, Potato and Rosemary Focaccia
If you don't have access to Durrus cheese, any cheddar can be used. Try to support your local artisan cheese makers.
1 x White Yeast Bread Dough (see recipe)
2 tablespoons chopped rosemary (or thyme leaves), optional
waxy potatoes, boiled until almost cooked, peeled and thinly sliced
175-225g (6-8oz) Durrus cheese
extra virgin olive oil
salt and freshly ground pepper
28 x 40cm (11 x 16 inch) baking tray
Make the dough, knead well and allow to rise until well doubled insize. “Knock back” and allow to rest for 4 or 5 minutes.
Sprinkle the base of the rectangle baking tray with chopped rosemary orthyme.
Roll the dough into a rectangle. Lay the dough on top of thebaking tray.
Dimple with your fingertips. Brush with extra virgin oliveoil.
Cover with thin slices of Durrus cheese.
Season the slices of potato well with salt and freshly groundpepper. Arrange in overlapping slices over the dough and cheese. Sprinklewith rosemary and drizzle with extra virgin olive oil.
Bake in a preheated oven 230ºC/450ºF/Gas Mark 8 for 20-25 minutes oruntil the base is crusty and the potatoes are beginning to crisp.
Drizzle with extra virgin olive oil and eat warm.
Ballymaloe Cookery School White Yeast Bread
We use Doves Farm organic white bread flour, the water quantity may vary for other brands. This bread can be baked in loaf tins or made into plaits or rolls.
Makes 2 loaves
20g (3/4oz) yeast
20g (3/4oz) organic sugar
400g (14oz) warm water
700g (1 1/2lb) strong organic white flour
25g (1oz) butter
16g (1/2oz) pure dairy salt
2 x loaf tins 12.5cm (5 inch) x 20cm (8 inch)
Crumble the yeast into a bowl, add the sugar and 400g (14oz) of warm water (anything above 45C will kill yeast). Mix and allow to stand for a couple of minutes. Meanwhile, put the flour into a wide mixing bowl, add the salt, mix then rub in the butter until it resembles coarse breadcrumbs.
Add all the liquid ingredients to the flour and mix to a dough with your hand. Turn out onto a clean work surface (no flour). Cover with the upturned bowl and allow to rest for 5-10 minutes.
Uncover, if it feels a little dry and tough, wet your hand, rub over the dough and knead by hand until silky and smooth – 10 minutes approximately. Return to the bowl and cover with a tea-towel. Allow to rise until double in size.