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Potato foccacia

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Categories: Bakery, Italian, Breads, Snacks, Mark's



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.