sprinkle the yeast into 200ml of water in a bowl. Leave for 5 min stir to dissolve. Mix the flour & salt together in a large bowl. Make a well in the centre of the flour and pour in the yeasted water & oil.
Mix in the flour. Stir in the remaning water to form a soft, sticky dough. Add more water if needed.
Turn the dough onto a lightly floured surface. Knead until smooth & soft, silky about 10 min.
Put dough into a oiled bowl cover with cling film. Leave to rise for about 1 1/2 2hours. Knock back and divide the dough into 2 pieces. Chafe for 5 min then leave for 10 min to rest.
Roll out the dough to 9 1/2 inch round. Place one onto a oiled baking sheet. Arrange the two cheeses & basil over the top, cover the the other and seal the the other round piece of dough.
Cover the dough to prove for 30 min until double its size.
Press gently into the top of the dough to form dimples. Brush the top with olive oil then sprinkle course salt then top of with the rosemary leaves.
Bake in preheated oven for 30 - 45 min till golden brown. brush the top with olive oil immediately
A southern Italian riff on the traditional focaccia, this uses mashed potato and sourdough (discard or sourdough - both work).
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.