Jersey Royal Potato & Rosemary Focaccia Bread

In a large bowl, combine the flour, yeast, and fine sea salt. Make a well in the center.

In a separate jug, mix together the warm water, Jersey milk, and olive oil. Pour this into the well of the dry ingredients.

Using your hands or a wooden spoon, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

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

While the dough is proofing, thinly slice the Jersey Royal potatoes using a mandoline or sharp knife. Ideally slice to 1-2 mm thick.

Preheat the oven to 220°C (200°C fan/ Gas Mark 7). Brush a large baking sheet (approx 30x40cm) with the melted Jersey butter.

Gently deflate the dough and transfer it to the prepared baking sheet. Using your fingertips, gently stretch and press the dough to fill the baking sheet. Don't worry if it doesn't reach the edges perfectly.

Drizzle the focaccia with a generous amount of olive oil. Arrange the thinly sliced Jersey Royals evenly over the surface of the dough.

Sprinkle the chopped fresh rosemary and coarse sea salt flakes over the potatoes. If using, scatter the seasonal local produce as well.

Bake in the preheated oven for 25-30 minutes, or until the focaccia is golden brown and the potatoes are tender. Rotate the baking sheet halfway through baking for even cooking.

Remove the focaccia from the oven and let it cool slightly on the baking sheet before slicing and serving.

Drizzle with extra olive oil before serving, if desired.