New potato and rosemary focaccia

Serves 6

• 500g strong white bread flour
• 7g fast-action dried yeast
• 1 tbsp caster sugar
• 1 tsp salt
• 3 sprigs rosemary
• 2 tbsp olive oil
• 300g new potatoes

Step 1
Put the flour, yeast, sugar and salt in a large mixing bowl and stir to combine.

Step 2
Finely chop a third of the rosemary, then make a well in the flour, add the chopped rosemary and oil, then gradually add 225-275ml warm water, stirring to form a soft, slightly sticky dough – you might need a bit more or less water.

Step 3
Tip the dough on to a lightly floured surface or use a stand mixer and knead for 10 minutes, or until you have a soft, shiny, pliable dough.

Step 4
Transfer to a lightly greased bowl, cover and leave in a warm spot to stand for an hour to an hour and a half, until doubled in size.

Step 5
Meanwhile, cook the potatoes in a pan of boiling, salted water for five minutes, until just starting to soften.

Step 6
Drain and leave to steam dry and cool.

Step 7
Heat the oven to 220C/425F/gas 7.

Step 8
Generously grease a 20cm x 30cm tray with 5cm-high sides with oil.

Step 9
Lightly oil your hands, then lift the dough out of the bowl and transfer to the prepared tray, pushing it into the corners with your fingers.

Step 10
Stud the surface with rosemary and potatoes, cover loosely and leave to prove for 30 minutes.

Step 11
Drizzle the bread with more oil, sprinkle with salt, then bake for 30-40 minutes, until risen and golden and the potatoes are soft.

Step 12
Leave to cool in the tray for 10 minutes then transfer to a board with the help of a spatula.

Step 13
Cut or rip into chunks and serve at room temperature.