Recipe: Potato Foccacia

from the Locavore Way

Potato Foccacia


Tip: Homemade dough recipes abound, so make it if you like, but this recipe uses pre-made dough, defrosted from the supermarket or bought from a pizzeria. (If it’s frozen, defrost it by leaving it at room temperature for a few hours, or in the refrigerator over night.) Makes 4 servings

l pound frozen pizza, defrosted
olive oil
3 tablespoons corn meal
l pound unpeeled potatoes, sliced very thinly
l tablespoon olive oil
l teaspoon dried rosemary 
l/4 teaspoon dried sage
l/4 teaspoon dried oregano
l/2 teaspoon salt
1/2 teaspoon pepper
l cup shredded flavorful cheese 
l/2 red onion, sliced thinly

1. Preheat the oven to 475?F. Adjust rack to the upper 1/3 of oven. Brush a baking sheet liberally with oil. Sprinkle evenly with coarse cornmeal. Using your hands, press the dough out with to evenly cover as much of the sheet as possible.

2. In a medium bowl, toss together the potatoes, oil, rosemary, sage, oregano, salt, and pepper. Pour the potato mixture onto the dough, using your hands spread or neatly "shingle" the potatoes, overlapping them as little as possible, and leaving a l inch border of dough all around. Sprinkle with the cheese and onion. Bake until the potatoes are cooked through and lightly browned, and the crust is crisp, about 20 minutes.

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