Gourmandine Potato & Herb Focaccia with Pesto - Mitolo Family Farms
Warm milk activates yeast as dough rests overnight, then shaped into herbed loaves topped with roasted potatoes and baked to perfection.
Ingredients
- 500g plain flour + extra for dusting
- 7g dry yeast
- 3/4 cup milk
- 3/4 cup water
- 2 tbsp olive oil + extra
- 1 tsp fine salt
- 250g Gourmandine potatoes, diced into 1.5cm cubes
- 2 tsp fennel seeds
- 1 rosemary sprig
- 2 tsp sea salt
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