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Donal Skehan
Shaved Winter Vegetable Focaccia | DonalSkehan.com
  • winter

Shaved Winter Vegetable Focaccia

February 07

Fuss free breads like quick cooking homemade tortillas, really good soda bread or my garlic and basil focaccia recipe which is easily one of my personal favourite recipes from last year. The dough requires barely any effort and only an overnight stay in the fridge to leave you with bubbly light crisp focaccia oozing with olive oil. For an updated winter version try it with shaved winter vegetables. I’ve suggested a couple here but you can keep it as simple as topping with sliced potatoes and rosemary and it will still be delicious.

  • serves Serves 4
  • time 40mins

Method

  1. 1. Mix together the dried yeast, honey and warm water together in a large bowl. Whisk, then leave for 15 minutes until a foam forms.
  2. 2. Add the flour and salt to this and stir to combine with a wooden spoon until you have a rough but evenly mixed dough.
  3. 3. Add 5 tablespoons of the oil to a separate large clean bowl, transfer the dough into this. Turn to coat the dough in the oil and cover and leave in the fridge overnight (alternatively leave covered at room temperature for 4 hours if you’d like to bake on the same day).
  4. 4. Lightly coat your hands with oil and keeping the dough in the bowl, pull up the edge of the dough and fold over the top, repeat this on all four sides, turning the bowl a quarter turn each time to make this easier. Do this three times in total.
  5. 5. Grease a 30cm x 45cm baking tray with olive oil. The tray should be at least an inch in depth. If you don’t have a tray big enough you can divide it between two.
  6. 6. Add another tablespoon of oil to the prepared tin and tip in the dough spread to the size of the tin. Leave to rise for at least 2 hours, uncovered. Until it has puffed up and spread to cover the base of the tin.
  7. 7. Preheat the oven to 220°C/425°F/Gas Mark 7.
  8. 8. Note that the dough is ready when you poke it and the indentation slowly springs mostly back but not completely. Oil your hands, and then, to create the indentations, spread apart your fingers and press into the dough, reaching the base of the tray.
  9. 9. Toss the potatoes, pumpkin, leek and rosemary with the last tablespoon of oil and season well. Scatter over the top of the focaccia.
  10. 10. Place in the preheated oven for 20-25 minutes until golden and the potatoes are tender. Scatter with the parmesan and return to the oven for 5 minutes.
  11. 11. Leave to cool for at least 10 minutes then slide a thin spatula underneath and transfer to a cooling rack to cool completely. Scatter with basil and serve with extra virgin olive oil for dipping.

Ingredients

1x 7g sachet fast action dried yeast

1 tbsp honey

20fl oz warm water

25oz plain flour

1 tbsp sea salt flakes

7 tbsp olive oil, plus extra for lightly coating your hands

3.5oz waxy potatoes, thinly sliced

2 stems of rosemary, leaves stripped

1 small leek, white part only, very finely sliced

4oz pumpkin, very finely shaved with a mandolin or peeler

3.5oz parmesan cheese, grated

Basil leaves to serve

Extra virgin olive oil for dipping

1x 7g sachet fast action dried yeast

1 tbsp honey

600ml warm water

700g plain flour

1 tbsp sea salt flakes

7 tbsp olive oil, plus extra for lightly coating your hands

100g waxy potatoes, thinly sliced

2 stems of rosemary, leaves stripped

1 small leek, white part only, very finely sliced

150g pumpkin, very finely shaved with a mandolin or peeler

100g parmesan cheese, grated

Basil leaves to serve

Extra virgin olive oil for dipping

You'll Need

Large bowl x 2

30cm x 45cm baking tray

Thin spatula

 

 

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