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Potato & Halloumi Focaccia

Potato & Halloumi Focaccia

Delicious focaccia bread flavoured with rosemary and thyme, and topped with potato slices and halloumi

Course Side Dish
Cuisine Italian
Keyword Focaccia
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 12

Ingredients

For the dough

  • 350 g Potatoes
  • 3 tbsp Olive oil
  • 300 g Strong white bread flour
  • 1 tsp Salt
  • 1 Sachet dried yeast (7g)
  • 1 tbsp Dried rosemary
  • 1 tbsp Dried thyme
  • 130-150 ml Water Reserved from cooking the potatoes

For the topping

  • 220g Potatoes
  • 100 g Halloumi
  • 1/2 tsp Dried rosemary
  • 1/2 tsp Dried thyme
  • Large pinch of Coarse sea salt

Instructions

  1. Peel and chop the potatoes for the dough and boil for 25-30 minutes until soft, drain them into a colander over a bowl to reserve the cooking water

  2. Chop the potatoes for the topping (I left the skin on but you can remove it if you prefer) and parboil for 10 minutes, set aside to cool down

  3. Mash the potatoes for the dough up with the olive oil and allow to cool

  4. In a large mixing bowl stir together the flour, yeast, rosemary, thyme and salt. Make sure not to pour the yeast and salt directly onto each other

  5. Add the mashed potato into the bowl and mix in

  6. Measure out the cooking water and add it bit by bit until a dough forms - you may not need all of the water

  7. Knead by hand using olive oil on your hands and the work surface to stop the dough from sticking, or knead in a stand mixer fitted with a dough hook, for 10 minutes

  8. Place into an oiled bowl and cover with cling film, leave in a warm place to prove for 1 hour

  9. While you're waiting, chop up the parboiled potatoes into small wedges and the halloumi into small cubes

  10. Tip the dough out onto a lipped baking tray greased with olive oil (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches) and spread it out

  11. Arrange the halloumi and potato wedges on top, then sprinkle over the extra herbs and salt

  12. Leave to prove for 30 minutes, and pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  13. Bake for 25 minutes until golden

  14. Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well