Ingredients for Potato Focaccia
- Active Dry Yeast
- Sugar
- Milk
- Bread Flour
- Olive Oil
- Salt
- 4 ounces pancetta, chopped
- Russet Potatoes
- 2 tablespoons fresh rosemary, chopped
- Salt & Freshly Ground Black Pepper
- Lemon
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How to Make Potato Focaccia
- Preheat oven to 450°F (230°C). Lightly grease a 12-inch round baking pan.
- In a large bowl, combine 1 cup warm water, 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 3 cups all-purpose flour to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough is rising, prepare the topping: thinly slice 2 medium potatoes (about 1 cup) and cook them until slightly softened (you can boil, steam, or microwave them). Chop 4 ounces pancetta into small pieces and cook until crispy. Chop 2 tablespoons fresh rosemary.
- Punch down the risen dough and transfer it to the prepared baking pan. Stretch and gently press the dough to fill the pan.
- Evenly distribute the cooked potatoes, crispy pancetta, and fresh rosemary over the dough.
- Drizzle 2 tablespoons olive oil over the top.
- Bake for 25-30 minutes, or until the focaccia is golden brown and the crust is crisp.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
5g
Fat
8g
Carbs
15g
