Potato focaccia

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the potatoes and coarsely grate 2⁄3 of them. Place the remaining potatoes in cold water. Drain the sun-dried tomatoes, reserving the oil. Crumble the yeast. Knead with the flour, salt, herbes de Provence, grated potatoes and 2 tbsp of the reserved tomato oil to form a smooth dough. Cover and leave to rise in a warm place for 45 minutes.

2. 02

   Set the oven to 200 °C (fan)

3. 03

   to preheat. Peel the onions and cut into rings. Heat the olive oil in a frying pan. Fry the onion rings for 5 minutes. Finely grate the lemon zest and squeeze out the juice. Pick the parsley leaves and finely chop them. Mix the soured cream, yoghurt, lemon juice, lemon zest and 2⁄3 of the parsley. Season with salt and pepper.

4. 04

   Line a baking tray with baking paper. Knead the dough on a floured work surface and roll it out. Slice the remaining potatoes and arrange them over the dough. Scatter over the tomatoes, cheese and fried onions. Bake in the hot oven for 40–45 minutes. Remove from the oven and sprinkle with the remaining parsley and a little coarse sea salt. Serve with the herb dip.