Jersey Royal Potato & Rosemary Focaccia

In a large bowl, whisk together the flour, yeast, and fine sea salt.

Add the warm water, Jersey milk, and olive oil to the dry ingredients. Mix 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, knead in a stand mixer with a dough hook for 6-8 minutes.

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.

While the dough is rising, preheat your oven to 220°C (200°C fan/Gas Mark 7).

Lightly grease a large baking sheet with olive oil. Gently deflate the dough and transfer it to the baking sheet. Using your fingertips, press the dough to fill the baking sheet, creating dimples all over the surface.

Brush the thinly sliced Jersey Royal potatoes with the melted Jersey butter and arrange them evenly over the focaccia dough, pressing them gently into the surface.

Sprinkle the chopped rosemary over the potatoes. Drizzle generously with olive oil and sprinkle with coarse sea salt.

Bake for 30-35 minutes, or until the focaccia is golden brown and the potatoes are tender.

Let the focaccia cool slightly on the baking sheet before cutting into squares and serving. Garnish with extra rosemary sprigs, if desired.