Roast Potato, Rosemary, Thyme and Caramelised Onion Relish Focaccia


  • 95g flour
  • 8g sugar
  • 15g gluten
  • 20g dry active yeast
  • 90g water (38C)



1 Jersey Bennie potato
5g rosemary
10g thyme
15g olive oil
5g sea salt


  1. In a bowl make a slurry using the water and yeast. Add the remaining ferment ingredients and knead for 5 minutes. Place into a warm moist environment for about ½ an hour or until the ferment has proved.


  1. Add the dough ingredients and caramelised onion relish together and mix using a dough hook for 1 minute. Now add the ferment mix and knead until an elastic and shiny dough is formed. Dust the dough with flour and allow to double in size in a warm moist environment. 
  2. For the garnish slice 1 jersey bennie potato 1/2cm thin. 
  3. Very finely chop the garlic, thyme and rosemary, add olive oil and sea salt.
  4. Return to the dough once proved and knead back again to its original size.
  5. Place the dough into a large lightly greased roasting tray and make random holes into the bread using your finger about 2cm deep.
  6. Place thinly sliced jersey bennies in the holes with the skin on, then brush the dough with herb garlic paste.
  7. Bake bread in a preheated 210C oven until the bread becomes dark golden brown. Allow to rest for half an hour before slicing.


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