Potato foccacia

1 Foccacia

Ingredients

Quantity Ingredient
½ tablespoon Yeast
1 cup Lukewarm water
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoons Parsley
1 tablespoon Olive oil
1 tablespoon Wheat germ
3 cups Flour
3 mediums Potatoes, diced
1½ tablespoon Olive oil
Salt & pepper
Olive oil, for brushing
Parsley, chopped

Directions

CRUST

TOPPING

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 don't let that put you off. I found it better cold than hot, but that may be my preference.

Recipe by Mark Satterly.

Related recipes