Potato Focaccia
"This round foccacia features potatoes, pancetta and fresh rosemary on the top of the loaf-almost a meal all by itself."
photo by AaliyahsAaronsMum
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
1 12inch round loaf
- Serves:
- 6
ingredients
- 2 1⁄2 teaspoons active dry yeast
- 1 1⁄2 teaspoons sugar
- 1 cup lukewarm milk
- 2 1⁄4 cups bread flour, plus more for dusting
- 2 tablespoons olive oil, divided, plus more for bowl and baking sheet
- 3⁄4 teaspoon salt
- 3⁄4 cup pancetta, diced (about 1/4 pound)
- 1 1⁄2 cups russet potatoes, peeled and diced (about 1/2 pound)
- 2 teaspoons fresh rosemary, finely chopped
- salt & freshly ground black pepper, to taste
- 1 teaspoon freshly grated lemon, zest of
directions
- Proof yeast in milk and sugar for 10 minutes; combine 2 cups flour and the salt; pour yeast mixture and 1 T olive oil into well in flour mixture; stir to combine, adding remaining 1/4 cup flour as needed; dough should remain soft and slightly sticky.
- Scrape dough onto floured work surface and knead 5-10 minutes until smooth and elastic; place dough in an oiled bowl, cover with plastic wrap and put in a warm place to rise until doubled, about 1 hour.
- Heat the remaining 1 T olive oil over moderate heat and cook the pancetta slowly until very crisp; drain on paper towels and reserve the drippings.
- Boil the potatoes about 8 minutes or until tender; drain; in a bowl, pour the drippings over the warm potatoes; add the remaining ingredients and mix thoroughly.
- Place a baking stone in the oven or oil a baking sheet; preheat oven to 375°; lightly punch dough down and knead 10 times; roll out to a 12" diameter circle and transfer to a paddle or the oiled baking sheet; oil the surface of the dough and let it rise 30 minutes.
- Scatter the potato mixture over the dough and press in with the flat of your hand; without puncturing or tearing the dough, make evenly-spaced indentations over the dough's surface with your fingers.
- Bake until the bread is crisp on the bottom and the potatoes are golden brown, about 25 minutes; cool on wire rack.
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Reviews
-
We LOVED it! It rose perfectly and was wonderfully soft when baked.The only change I made was use an onion, thinly sliced instead of pancetta since we don't eat pork. So I sauteed the onion in olive oil till caramelised and then added in the lemon zest and half of the chopped rosemary and used this mixture as the base and then arranged sliced potatoes on top and sprinkled the rest of the rosemary. And instead of making 1 big bread, I made 6 mini foccacias. Thank you, sugarpea, for sharing this wonderful recipe, I definitely will be making it again!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
