Potato & Turmeric Focaccia


1tsp fresh yeast or 1/2tsp fast-action dried yeast
4tbsp olive oil
450g strong white flour
3 medium potatoes, thinly sliced
1tsp Turmeric Superblend
1 rosemary sprig, to serve



  1. In a large bowl dissolve the yeast in 350ml water & add 2 tbsp of olive oil.
  2. Add the flour & 1tsp salt & mix well with your hands to make a dough. Cover & leave in fridge for 2-3 hours.
  3. Then turn your dough out into an oil tray (roughly 20 x 20cm).
  4. Using your finger tips, gently stretch the dough into a rectangle and then fold in half. Rotate the dough 90 degrees & repeat the process. Leaving to rest for 30 minutes.
  5. After resting, repeat step 4 twice more.
  6. Heat oven to 220C Fan.
  7. Gently stretch dough to fill your tray.
  8. Spread the potato slices over the dough. Mix the rest of the olive oil with the turmeric powder & brush over the potatoes. Sprinkle sea salt and bake in the oven for 25-30 minutes.
  9. When cooked, drizzle some more olive oil & scatter rosemary over the top of bread.