Potato, spelt and rosemary focaccia

Who knew a spelt flour focaccia could be this good? Use the potatoes and the liquid used for cooking them to flavour the bread.


  • 300g/10½oz Maris Piper potatoes, peeled and chopped (about 380g/13oz unpeeled weight)
  • 300g/10½oz white spelt flour
  • 1 tsp dried-active yeast
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1 tbsp chopped fresh rosemary for the dough, plus 4-5 sprigs fresh rosemary, for topping
  • 3-4 tbsp olive oil, plus extra for kneading
  • 15-20 baby new potatoes
  • about 100-150g/3½-5½oz gorgonzola cheese
  • sea salt, to taste