Lemon, Potato and Sage Focaccia
Inspired by techniques from NYT Cooking.
Focaccia brushed with a garlic and lemon-zest oil and layered with paper-thin potatoes and torn sage.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- mandoline or sharp knife
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 230 kcal |
| Protein | 5.7 g |
| Carbohydrate | 34.5 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 7.5 g |
| of which saturates | 1.1 g |
| Fibre | 1.8 g |
| Salt | 1.04 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 500 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 11 g fine sea salt about 1¾ tsp
- 400 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
Lemon garlic oil
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves, grated
- 2 unwaxed lemons, finely grated zest only
Topping
- 250 g small waxy potatoes, scrubbed
- 10 fresh sage leaves, torn
- ¾ tsp flaky sea salt
- ¼ tsp ground black pepper
- 1
Dough. Stir the flour, yeast, fine salt, warm water and 2 tbsp oil into a wet dough, cover and leave 15 min.
- 2
Folds. Work through four sets of folds at 30 min intervals until the dough is smooth and lively.
- 3
Lemon oil. Mix the 4 tbsp oil with the grated garlic and lemon zest and leave it to infuse while the dough rises.
- 4
Tin. Brush half the lemon oil over the tin, add the dough, flip it and stretch it out. Cover and let it puff for about 1 h.
- 5
Potatoes. Slice the potatoes 2 mm thick and toss with the rest of the lemon oil. Thin slices cook through in the time the bread takes and curl at the edges.
- 6
Top and bake. Heat the oven to 230 °C (210 °C fan). Dimple the dough, overlap the potato slices on top, tuck in the sage and season with flaky salt and pepper. Bake 28-32 min, until the potatoes are tender and browned at the rims; the centre reads about 96 °C. Cool 15 min before slicing.
Storage
Best on the day. Keep in the fridge for up to 2 days and reheat at 200 °C for 6 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
