Emma Lee
This is a great autumn iteration of focaccia. There are many good varieties of potato available at this time of year, so feel free to experiment with what appeals to you the most: any waxy type will work well for this recipe. You can also make the dough the day before and leave it to rest overnight in the fridge, if you like.
This recipe is an extract from the November issue of House & Garden. Subscribe or download now to read the full stories.
If you like this, why not explore our other Bread recipes?
