Potato focaccia is pretty easy to make at home so it's a good bread for everyone to have in the stable, says Casey McDonald, a Michelin star chef now heading up the kitchen at Terroir at Craggy Range Restaurant in Hawke's Bay.
Craggy Range winning two hats at the recent Cuisine Good Food Awards was "unexpected but delightful", Casey says.
He's been head chef there for about 14 months after stints in Wellington, San Francisco, London and Melbourne.
Agria potatoes are essential on any New Zealand menu, Casey says, but he wanted to present them in a different way so came up with this potato focaccia.
It's "kind of a naughty bread" with no starter dough required so a good one to make in the restaurant, he says.
It's also hard to overcook because potatoes are so sugary and starchy and will stay moist because of the water content they have.
- You can replace potato with taro or cauliflower – both work really well, Casey says.
- This bread freezes well – just warm it up in the oven with a little bit of olive oil on top and it will come back really well.