Rosemary Potato Slab Focaccia with Garlic Oil

Rosemary Potato Slab Focaccia with Garlic Oil 🌿🥔 This is a simple, high-reward focaccia for when you want something golden, savoury and generous on the table. Thin potato rounds roast directly into the dough, rosemary perfumes the crust, and garlic oil settles into the dimples so every square has crisp edges and a soft, airy middle. Yield: 8 generous squares Time: 20 minutes active, plus dough rising time and 24-28 minutes baking Ingredients 📝 For the slab: • 1 batch prepared focaccia dough, enough for a 9 x 13 in / 23 x 33 cm tray • 3 small waxy potatoes, sliced very thin • 4 tbsp olive oil, plus more for the tray • 2 garlic cloves, finely grated or minced • 1 1/2 tbsp chopped rosemary, plus a few small sprigs • 1 tsp flaky salt, plus extra to finish • 1/2 tsp black pepper • 1 tsp lemon zest, optional but lovely To serve: • Extra olive oil or warm garlic oil • Soft cheese, soup, salad, olives or a tomato plate Method 👩‍🍳 1. Oil the tray generously, then place the focaccia dough inside. Stretch it gently towards the corners, cover and rest until puffy. If the dough springs back, let it sit for 10 minutes and stretch again. 2. Place the potato slices in a bowl of cold water for 5 minutes, then drain and pat dry very well. This keeps the slices neat and helps them crisp instead of steaming. 3. Warm the olive oil gently with the garlic for 1-2 minutes, just until fragrant. Do not brown the garlic. Stir in the chopped rosemary, black pepper and optional lemon zest. 4. Heat the oven to 220C / 425F. Dimple the risen dough deeply with oiled fingers or the back of a spoon. Spoon most of the garlic-rosemary oil into the dimples. 5. Arrange the potato slices over the dough in a loose overlapping layer. Brush with the remaining oil, scatter with flaky salt and tuck a few small rosemary sprigs over the top. 6. Bake for 24-28 minutes, until the focaccia is deeply golden at the edges, the potatoes have browned spots, and the underside feels crisp when lifted with a spatula. 7. Rest for 10 minutes before cutting. Finish with a little more flaky salt and a tiny drizzle of olive oil if the top looks dry. Texture cues ✨ The focaccia should feel light and springy in the middle, with a crisp bottom crust and browned potato edges. If the top is done but the base is pale, slide it back onto the lowest oven rack for 3-5 minutes. Serving and storage 🍽️ Serve warm with soup, roasted vegetables, tomato salad, soft cheese or olives. Leftovers keep well for 2 days wrapped at room temperature. Re-crisp in a hot oven for 5-7 minutes; avoid the microwave if you want the edges to stay crunchy. Save this one for your next cosy table. More easy recipes for everyday cravings at Tasteloom.club 🌿