Jersey Apple and Rosemary Focaccia

Boil Jersey Royal potatoes until tender. Drain well and mash finely. Let cool slightly.

In a large mixing bowl, combine the flour, yeast, and fine sea salt.

In a separate jug, combine the warm Jersey milk and melted Jersey butter.

Add the mashed Jersey Royals and milk mixture to the dry ingredients. Mix well until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough will be sticky, but resist adding too much extra flour.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat oven to 220°C (200°C fan/Gas Mark 7). Grease a baking sheet with Jersey olive oil (or rapeseed oil).

Gently punch down the dough and turn it out onto the prepared baking sheet. Use your fingertips to gently stretch and press the dough into a rectangular shape, about 1 inch thick.

Arrange the sliced Jersey apples evenly over the dough. Sprinkle with the chopped fresh rosemary and coarse sea salt.

Drizzle generously with Jersey olive oil (or rapeseed oil).

Bake for 20-25 minutes, or until golden brown and the apples are tender.

Let the focaccia cool slightly on the baking sheet before slicing and serving.