The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata)


You'll need

12 gm dried yeast 1 tbsp caster sugar 500 gm (3 1/3 cups) plain flour 1 sebago potato (about 200gm), scrubbed 50 ml extra-virgin olive oil, plus extra to serve 2 tbsp olive oil 2 white onions, thinly sliced 20 Ligurian olives, pitted 2 burrata (see note)

Method

  • 01
  • Combine yeast, sugar, 50gm flour and 50ml lukewarm water in a bowl, cover and set aside until foamy (20 minutes).
  • 02
  • Meanwhile, cook potato in boiling salted water until tender (30-40 minutes), drain and, when cool enough to handle, peel. Scatter remaining flour over a work surface, pass potato through a ricer, evenly scattering over flour as you go, then rub with fingertips until mixture resembles fine crumbs (1-2 minutes). Add yeast mixture, extra-virgin olive oil and 225ml warm water and knead to form a smooth dough (5-6 minutes). Place in a lightly oiled bowl, cover with a damp tea towel and set aside until doubled in size (45 minutes-1 hour).
  • 03
  • Meanwhile, heat olive oil in a saucepan over medium heat, add onion and stir occasionally until tender (20-25 minutes), season to taste and set aside.
  • 04
  • Knock back dough and press evenly into an oiled 30cm x 40cm baking tray, spread over onion, gently push in olives, cover with a damp tea towel and set aside until doubled in size (45 minutes-1 hour).
  • 05
  • Preheat oven to 200C. Bake focaccia until golden and cooked through (20-25 minutes). Cool slightly in tray, then turn out and cool to room temperature. Slice focaccia and serve with burrata drizzled with extra-virgin olive oil.
Note Burrata is a stretched-curd cow's milk cheese with a runny centre, and is from the same family as mozzarella. It's available from select delicatessens. If unavailable, substitute buffalo mozzarella or fior di latte.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.

"On holiday in Victoria I was lucky enough to get a table at Patrizia Simone's restaurant, Simone's, in Bright. Would you please request the recipe for her focaccia with potato?"
Victoria Rohan, Griffith, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×