Potato, beetroot and thyme focaccia
- July 2020
- Makes 1 loaf (about 12 squares)
- Hands-on time 45 min, oven time 35-40 min, plus rising and proving
This new potato focaccia is a lovely loaf for a dinner party, as it’s great to tear and share AND looks beautiful. It is a treat served warm from the oven, but is similarly great cold a few days later – try it with slices of ham and chutney for your next picnic.
For a bread with a sweet and sour kick, try our herby gooseberry focaccia which goes excellently with cheese.
- 8.7g (3.4g saturated)
- 39.3g (2g sugars)
Make the topping to the end of step 4 up to 3 days ahead. Chill until ready to bake.
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