33 Oven setting: Dough proving and CircoTherm® METHOD Peel potatoes and cut in half. Place potatoes in a large Serves: 12 pot of lightly salted water. Bring to the boil and cook Preparation time: 45 minutes until potato is tender when tested with a knife. Drain Proving time: 45 minutes well and pass through a potato ricer or mouli into the Cooking time: 30 minutes bowl of a stand mixer fitted with a dough hook. Add Level of difficulty: Easy flour and salt. In a separate jug, mix yeast with water. Slowly add INGREDIENTS to the potato, mix on low speed to combine, then 500g potato increase speed to high for 6 minutes. 1kg plain flour Scrape any dough off the hook, cover the bowl with 4 tsp sea salt plastic wrap and let it rise for 30 minutes, or until 2½ tsp dry yeast doubled in size. 775ml lukewarm water Meanwhile, slice the onion and garlic thinly. Place in 4 large red onions a pan with olive oil and cook over medium heat until 6 cloves of garlic caramelised, this will take about 30 minutes. 50ml olive oil Line 2 oven trays with baking paper. Divide dough ½ cup fresh rosemary leaves between the trays and press down to flatten. Drizzle Salt and freshly ground black pepper with olive oil. Place both trays in the oven. Use the dough proving program and allow the dough to rise again for 15 minutes. When risen, remove from oven and top with caramel- ised onion and rosemary. Preheat oven on CircoTherm® to 220°C. Bake in oven for 30 minutes until golden brown and cooked through. Potato focaccia with caramelised onions THE NEFF AUSTRALIA COOKBOOK STARTERS