Cooking Instructions
1.
Combine the
M&S focaccia and ciabatta bread mix (1 pack)
with 400ml tepid water, working the dough with your hands until there are no more pockets of flour. The dough will be quite wet at this stage, and too sticky to knead. Lightly oil a large bowl and tip in the dough, adding a little oil to coat the top. Cover and set aside in a warm place for 4 hours, giving the dough a 5-second knead every hour.
2.
Brush the sides and base of a 25 x 35cm roasting tin all over with olive oil. Tip the dough into the tin, then push it into the edges to cover the base in one even layer.
3.
Toss the sliced
Jersey royal potatoes (400 g)
in a bowl with a drizzle of olive oil and a pinch of salt. Layer them over the dough, then leave to prove, covered, for 1 hour.
4.
Preheat the oven to 240°C/220°C fan. Coat the
rosemary (3 sprigs)
in a little olive oil.
5.
Bake the focaccia in the oven for 25 minutes, then reduce the temperature to 220°C/200°C fan and bake for 15 minutes, until the potatoes are golden. Scatter over the rosemary for the last 3 minutes of cooking, then serve warm.