Potato Foccacia Recipe
Yield: 1 FoccaciaRecipe by luhu.jp
Ingredients:
CRUST
1/2 tbsp: Yeast,
1 cup: Lukewarm water,
1/2 tsp: Sugar,
1 tsp: Salt,
2 tsp: Parsley,
1 tbsp: Olive oil,
1 tbsp: Wheat germ,
3 cup: Flour,
TOPPING
3 medium: Potatoes, diced
1 1/2 tbsp: Olive oil,
Salt & pepper,
Olive oil, for brushing
Parsley, chopped
Directions:
In a mixing bowl, combine the yeast, water, sugar, salt, oil &
parsley. Let stand until the yeast starts to froth. Mix in the wheat
germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the
remaining flour & knead until the dough is soft & pliable. Lightly
oil a clean bowl & cover with a towel. Let rise until doubled in
bulk.
Meanwhile, heat oil in a large skillet & saute the potaotes until
they are soft. Remove from heat & set aside. Preheat oven to 350F.
Roll out the dough to fit into a cookie sheet or on a pizza stone.
Lightly sprinkle the cookie sheet with cornmeal & place the dough on
the sheet. Stretch into the corners & build up the edges slightly.
Let rest for 10 minutes.
Brush the dough with olive oil & spread the potatoes over the top.
Generously salt & grind fresh black pepper over the top & finish with
the fresh parsley. Bake for 25 minutes or until the crusts are done.
Cut up & serve immediately or let cool. This is equally good cold &
served at room temperature.
NOTE: I think that this recipe still needs something to pick it up a
little if you have any ideas, please let me know. It is based on a
recipe a friend of mine ordered in Glasgow in an Italian Restaurant,
she apparently orders it a lot, I had never seen it before. There is
a lot of starch, but dont let that put you off. I found it better
cold than hot, but that may be my preference.
Recipe by Mark Satterly.
Source from luhu.jp
parsley. Let stand until the yeast starts to froth. Mix in the wheat
germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the
remaining flour & knead until the dough is soft & pliable. Lightly
oil a clean bowl & cover with a towel. Let rise until doubled in
bulk.
Meanwhile, heat oil in a large skillet & saute the potaotes until
they are soft. Remove from heat & set aside. Preheat oven to 350F.
Roll out the dough to fit into a cookie sheet or on a pizza stone.
Lightly sprinkle the cookie sheet with cornmeal & place the dough on
the sheet. Stretch into the corners & build up the edges slightly.
Let rest for 10 minutes.
Brush the dough with olive oil & spread the potatoes over the top.
Generously salt & grind fresh black pepper over the top & finish with
the fresh parsley. Bake for 25 minutes or until the crusts are done.
Cut up & serve immediately or let cool. This is equally good cold &
served at room temperature.
NOTE: I think that this recipe still needs something to pick it up a
little if you have any ideas, please let me know. It is based on a
recipe a friend of mine ordered in Glasgow in an Italian Restaurant,
she apparently orders it a lot, I had never seen it before. There is
a lot of starch, but dont let that put you off. I found it better
cold than hot, but that may be my preference.
Recipe by Mark Satterly.
Source from luhu.jp