Is it just me, or did last week feel the longest week, EVER?!
I worked over the Christmas break (well, minus the bank hols, thankfully!) so it was basically like a couple of days in the office followed by a few days off, on repeat. The first full week back felt like a bit of an assault – I’m not sure I can deal with a proper five day week any more!
I purposely scheduled as little as possible this weekend and can report back it’s been a blissful 48 hours of lie-ins, naps and Netflix.
Between it all, I somehow found the time to make this masterpiece:
Perfectly golden, crunchy on the outside, soft and chewy on the inside, focaccia, topped with sliced potatoes, parmesan shavings and kale pesto.
^ Absolutely love this crust – particularly the dimples, where the brine settles in so you get pockets of extra flavour!
^ Also, can we talk about these purple potatoes for a minute, aren’t they just stunning?!
Love a bit of carb on carb action!
Definitely sat here typing this up with another slice to hand…
^ And this recipe yields extra pesto too – so you can pop it in the fridge for some pasta later in the week.
- 500g strong white flour
- 50g semolina flour
- 1 sachet active dried yeast
- 1/2 tsp sugar
- 1 tsp salt
- 325ml water
- 25ml olive oil
Kale Pesto [I made lots – this is enough to fill a small jar, the recipe calls for a couple of spoonfuls so you will have plenty left over, store in an airtight container in the fridge and use within a week]
- 85g pine nuts (toasted in a pan for a few mins until they smell nutty and are slightly browned)
- 50g parmesan
- 1 garlic clove
- 75ml olive oil
- 150g kale (remove any thick stems)
- Pinch of salt
- Juice of one lemon
- 1 tsp sea salt
- 75ml water
- 50ml olive oil
- 400-500g potatoes (I used purple and new potatoes)
- Olive oil (to drizzle as needed)
- 1 tbsp semolina flour (to sprinkle on the baking tray)
- 20g parmesan, shaved (for serving)
- Mix together the dry ingredients – flours, yeast, salt and sugar – in a large bowl.
- In a measuring jug, combine the liquid ingredients – water and olive oil – before making a well in the centre of the flour mix and pouring in half.
- Use a spoon to mix and combine before adding the rest of the liquids, stir till the dough comes together.
- Then, turn out the dough onto a clean worktop and knead for about 10mins until the dough is smooth and then shape into a ball.
- Pour an extra teaspoon of olive oil onto your hand, coat the dough and place back into the bowl.
- Cover with clingfilm and leave to rest for an hour.
- When you return the dough will have doubled in size, knock it back, cover and allow to rise again (45mins or so)
- Meanwhile, make the pesto and prepare the large baking tray by sprinkling over a tablespoon of semolina flour.
- When the dough has completed it’s the second rise, shape the dough into a rough rectangle and place onto the prepared large baking tray.
- Pull and stretch it out then cover with a tea towel to rest and rise again.
- Preheat your oven to gas mark 7.
- Meanwhile, thinly slice your potatoes and make the brine by combining the ingredients listed above.
- Next, use your fingers to poke the dough to make dimples, all over the surface of the dough.
- Carefully pour over the brine, ensuring even coverage.
- And top the dough with the sliced potatoes.
- Transfer your baking tray to the oven and allow the dough to bake for 22-25mins or until cooked through and golden.
- Top with pesto and parmesan shavings then slice to serve.
- Add all the ingredients to a blender and blitz till combined.