Jersey Royal Potato & Rosemary Focaccia Bread

A fluffy and flavorful focaccia bread topped with thinly sliced Jersey Royals, fragrant rosemary, and a generous drizzle of olive oil. Perfect as a snack or side dish.

Prep Time

20 minutes

Total Time

2 hours 20 minutes (including proofing)

Calories

468 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.60/serving

Season:

🌸 Spring

Meal Type:

Snack•Bread•Side Dish

Cuisine:

Jersey•Mediterranean

Mood:

Healthy

Ingredients

Servings

500gStrong White Bread Flour

£0.70

7gFast-Action Dried Yeast

£0.35

10gFine Sea Salt(Plus extra for sprinkling)

£0.05

350mlWarm Water(Around 30-35°C)

50mlJersey Milk(Adds richness and flavor)

£0.15

50mlOlive Oil(Plus extra for drizzling)

£0.30

300gJersey Royal Potatoes(Thinly sliced)

£1.50

2tbspFresh Rosemary(Chopped, plus a few sprigs for garnish)

£0.50

1tspCoarse Sea Salt Flakes(For topping)

£0.10

25gJersey Butter(Melted, used to brush the baking sheet)

£0.40

50gSeasonal Local Produce (optional)(e.g., sliced spring onions, wild garlic leaves. Adjust other ingredient amounts as needed.)

£0.75

Total Cost

£4.80

£0.60 per serving

Instructions

1.
In a large bowl, combine the flour, yeast, and fine sea salt. Make a well in the center.
2.
In a separate jug, mix together the warm water, Jersey milk, and olive oil. Pour this into the well of the dry ingredients.
3.
Using your hands or a wooden spoon, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.
4.
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.
5.
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.
6.
While the dough is proofing, thinly slice the Jersey Royal potatoes using a mandoline or sharp knife. Ideally slice to 1-2 mm thick.
7.
Preheat the oven to 220°C (200°C fan/ Gas Mark 7). Brush a large baking sheet (approx 30x40cm) with the melted Jersey butter.
8.
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.
9.
Drizzle the focaccia with a generous amount of olive oil. Arrange the thinly sliced Jersey Royals evenly over the surface of the dough.
10.
Sprinkle the chopped fresh rosemary and coarse sea salt flakes over the potatoes. If using, scatter the seasonal local produce as well.
11.
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.
12.
Remove the focaccia from the oven and let it cool slightly on the baking sheet before slicing and serving.
13.
Drizzle with extra olive oil before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (200g)

468 kcal / 1958 kJ

Carbs

66.5g

26% of RDA

Fat

17g

24% of RDA

Protein

13.5g

27% of RDA

Detailed Breakdown

Fibre

3.5 g

12% of RDA

Sugar

2.8 g

3% of RDA

Sodium

488 mg

21% of RDA

Saturated Fat

5.5 g

28% of RDA

Chef's Tips

For extra flavor, infuse the olive oil with rosemary and garlic before drizzling over the focaccia.

If you don't have Jersey milk, you can substitute with whole milk.

Don't overcrowd the potatoes on top of the focaccia, as this can prevent them from cooking properly.

The focaccia is best enjoyed warm or at room temperature.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Sharp Knife

Pizza Cutter or Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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