Ingredients:

Dough:

• 450mLs warm tap water (not hot)
• 500 grams plain flour or bread flour
• 2 teaspoons honey
• 1/2 sachet yeast (4g)
• 1 tablespoons olive oil
• 1 tablespoon salt

Topping:

• 3 Italian pork and fennel sausages – out of casings
• 2 medium potatoes (skin on) – shaved
• 3 stems of fresh rosemary
• Olive Oil
• Sea Salt flakes
• Cracked black pepper

Method:

1. Whisk warm water, honey, olive oil, and yeast in a deep bowl until incorporated.
2. Mix in flour, and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough.
5. Cover and rest for another 15 minutes before you stretch and fold the dough again.
6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
7. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and add 2-3 tablespoons extra virgin olive oil into the tray.
8. Tip the dough in the tray and fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top. Folding will help the focaccia fluff up.
9. Cover and proof for another 1.5 hours at room temperature.
10. Pre heat your oven at 215C fan forced.
11. Add chunks of sausage mince over the whole surface of dough, followed by your potato slightly overlapping each other. Rub a little bit of olive oil over the fresh rosemary leaves and tear off the stem – this will prevent them from burning while baking. Sprinkle sea salt flakes, cracked black pepper and a generous drizzle of olive oil all over the focaccia, followed by dimpling the dough.
12. Bake on the second lowest rack of the oven for approximately 30 minutes or until golden.
13. Let focaccia cool for approximately 15 minutes in the pan before removing, slicing and serving in desired portions.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Best served warmed
  • To re heat it is best done in the microwave
  • I served this with dips, cured meats, pickled veggies and charred roast capsicums.

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