New Potato and Fresh Rosemary Bread

Step 1: Cook the Potatoes

1. Boil the Potatoes:
   • Place 250g of new potatoes in a pot of boiling water.
   • Cook for 15 minutes until tender.
2. Drain and Cool:
   • Drain the potatoes and set them aside to cool completely.

Step 2: Prepare the Dough

3. Boil Water:

   • While the potatoes are cooling, boil the kettle.

4. Mix the Liquids:

   • In a large bowl, combine 175ml of boiling water and 100ml of cold water.

5. Add Ingredients:

   • Sprinkle 7g of fast-action dried yeast, 1 teaspoon of salt, and 2 tablespoons of olive oil into the water mixture.
   • Stir well to dissolve the yeast.

6. Incorporate the Flour:

   • Gradually stir in 500g of strong white bread flour.
   • If the mixture feels too dry, add a splash more water.

Step 3: Knead the Dough

7. Turn Out the Dough:

   • Transfer the dough onto a clean work surface.

8. Knead the Dough:

   • Knead the dough for 15 minutes until it becomes smooth and elastic. If the dough is sticky, dust your work surface with a little flour.

9. Shape the Dough:

   • Once kneaded, shape the dough into a ball.

Step 4: First Proving

10. Prepare the Proving Bowl:

    • Grease the inside of a large bowl with olive oil.

11. Add Dough to Bowl:

    • Place the dough in the greased bowl and turn it a few times to coat it in the oil.

12. Cover and Prove:

    • Cover the bowl with cling film and leave it in a warm place for about 1 hour, or until the dough has doubled in size.

Step 5: Prepare for Baking

13. Grease the Tin:

    • Grease a large roasting tin (approximately 26cm x 35cm) with olive oil and dust lightly with flour.

14. Preheat the Oven:

    • Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6.

15. Shape the Dough:

    • Carefully stretch the dough to fit the roasting tin, pressing it into the corners.

16. Add Potatoes and Rosemary:

    • Cut the cooled potatoes into wedges.
    • Tuck the potato wedges and sprigs of rosemary into the dough at regular intervals.
    • Scatter a few extra sprigs of rosemary over the top.

17. Second Proving:

    • Cover the tin with cling film and let it prove for another 45 minutes.

Step 6: Bake the Focaccia

18. Add Olive Oil and Salt:

    • Remove the cling film from the tin.
    • Drizzle 3 tablespoons of olive oil over the top and sprinkle a little salt.

19. Bake:

    • Bake in the preheated oven for 30-35 minutes, or until the focaccia is golden brown and the potatoes are lightly browned.

Step 7: Finish and Serve

20. Add Final Olive Oil:

    • When the focaccia is done, remove it from the oven and quickly drizzle another 3 tablespoons of olive oil while it's still hot.

21. Cool and Slice:

    • Let it cool for about 10 minutes.
    • Turn the focaccia out onto a board, slice it, and serve warm.

Enjoy your delicious New Potato and Fresh Rosemary Bread!