This dish takes me back to Leeds. Across the road from the University is Bakery 164. They served these focaccia squares which I ate pretty much every day. I’ve tried to recreate them a few time and this is the closest I’ve come.
Focaccia it pretty simple, doesn’t take much kneading and everything can be mixed in one bowl.
Serves: Makes 4 squares (in a 20cm x 20cm tray)
Cooking time: 30 mins (plus 2 hours to prove)
Ingredients
- White flour, 155g
- Warmish water, 120ml
- Yeast, 1 tsp
- Olive oil, 60ml
- 1 garlic clove
- 5 small potatoes
- Sprig of rosemary
- Sprig of thyme
- Gruyere cheese, grated, 70g
Method
Crush the garlic and fry on a low heat with the rosemary and thyme in a little olive oil for around 5mins. The idea here is to infuse the oil. Whist the oil is infusing, put the flour, yeast and water in a bowl and mix well. When the oil has infused put the oil, garlic, rosemary and thyme in a pestle and mortar and crush together. Add the mashed mixture to the focaccia dough and mix thoroughly. At the point, the dough should be wet and sticky.
Turn the dough out on to a floured worktop and cover the dough with olive oil. Knead the dough a dozen times, adding more flour if needed. Cover the dough with oil again and repeat the kneading. The dough should be shiny and a little wet looking. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place for 90 mins.
Whilst the dough is sitting there prep the spuds. Boil the potatoes for 10 mins then sit aside to cool. Once cool slice the potatoes as thin as you can and set aside.
After 90 mins the dough should have doubled in size. Tip it out in to an oiled tin (20cm X 20cm), rub 2 tbsp of oil on top and poke the surface so it’s full of dimples. Cover again and leave for another 30 mins.
After 30mins uncover the focaccia dough, cover in the grated gruyere cheese and layer the potatoes over the top. Sprinkle with salt flakes and rosemary. Cook in a preheated oven (2200C) for around 30mins, until the potatoes have just started to brown.
