There are few dishes that highlight salt as well as  a good focaccia and potatoes – both of them taste absolutely terrible without salt and the fleur de sel simply goes one better, the delightful crunch adds a heavenly dimension.  This recipe from Return to Tuscany has become a household favourite for millions of people all over the world and it’s too good to ignore here. The book was written by Katie and Giancarlo Caldesi and is a collection of recipes from their cookery school in Tuscany. It’s a focaccia – and since we’ve never featured one, here it is for you – follow the steps and you’ll be thrilled.

Ingredients

For the focaccia

• 300 ml tepid water
• 1½ tsp dried yeast or 2 heaped tsp fresh yeast
• 500g type ’00′ flour or strong white bread flour, plus extra for dusting
• 1½ tsp salt
• 3 tbsp extra virgin olive oil, plus extra for greasing
• Extra virgin olive oil, for drizzling
• Fleur du sel – plenty but to taste
• 2 sprigs rosemary, torn into small pieces

For the pizza topping

• 300 ml freshly made tomato passata
• 2 – 3 large potatoes, thinly sliced – enough to cover the focaccia in a single layer
• 200 g  fresh mozzarella, torn
• 2 heaped tsps fresh oregano, torn
• few black olives
• 1 clove garlic, chopped (optional)
• ½ red chilli, chopped (optional)
• salt and freshly ground black pepper

Method

• Pour a little of the tepid water into a small bowl.
• Add the yeast and blend using your fingers and leave the yeast for five minutes to soften and dissolve.
• Mix the flour and salt together in a large mixing bowl.
• You may like to transfer your mixture to a pastry board or other flat work surface at this stage and prepare the dough there, in traditional Tuscan style – otherwise, mix the dough in the bowl.
• Make a well in the centre of the flour and salt mixture.
• Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly.
• Gradually add the rest of the tepid water until a sticky dough is formed.
• Transfer the dough onto a floured surface if you haven’t already.
• Gather any stray pieces.
• Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand.
• To see if it is ready, you can carry out the stretch test: pull off a piece of dough; it should be elastic enough not to break quickly when stretched out.
• Next accumulate any stray ends and rough sections by ‘chafing’ your ball of dough.
• Hold it and curve your hands around it, use your palms to pull at its sides gently while you slowly rotate it, letting your little fingers meet underneath.
• Do this for five minutes.
• You should be left with a neat, smooth ball.
• Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel.
• Leave in a warm place to rise until doubled in size – about 1½ hours depending on the room temperature.
• Preheat the oven to 240C.
• Use your fist to knock back the dough, then knead it again for a further two minutes.
• Leave to rest again, but only for 5-10 minutes.
• Use a little olive oil to grease a baking sheet.
• On a floured surface, roll out the dough as thinly as you can to make a square to fit the baking sheet.
• Put the dough onto the baking sheet and push it out to the edges.
• To make the pizza, spread the tomato passata thinly over the dough.
• Scatter over the mozzarella, oregano, olives, garlic (if using), and, if you like, some chilli.
• Season with salt and freshly ground black pepper.
• Place on the highest shelf of the oven and bake for 10-15 minutes until the base is crisp and the mozzarella is melted.
• Serve.