Two Topping Focaccia: Tomato / Potato Recipe by Flavia Giordano
Cooking Instructions 1 Place the flour in a bowl and make a well in the center. Crumble the yeast into the well. Gradually pour in the water, mixing the water and flour together with a spatula. Add the salt and mix it into the dough. 2 Once all the water is incorporated, you’ll have a soft dough. Let it rise for a couple of hours in the turned-off oven. 3 After the dough has risen, transfer it to a well-oiled, double-layer aluminum baking pan about 12 inches wide. Top one half with thinly sliced potatoes and the other half with the halved tomatoes. Sprinkle coarse salt for flavor and add black pepper to the potato side. 4 In a glass, mix 2/3 water and 1/3 olive oil to make an emulsion, then pour it over the focaccia. Bake at 525°F (275°C) on the bottom rack of the oven for 10 minutes, then move it to the lowest rack and bake for another 30–35 minutes. Remove from the oven and enjoy while it’s crispy! 1 Place the flour in a bowl and make a well in the center. Crumble the yeast into the well. Gradually pour in the water, mixing the water and flour together with a spatula. Add the salt and mix it into the dough. 1 Place the flour in a bowl and make a well in the center. Crumble the yeast into the well. Gradually pour in the water, mixing the water and flour together with a spatula. Add the salt and mix it into the dough. 2 Once all the water is incorporated, you’ll have a soft dough. Let it rise for a couple of hours in the turned-off oven. 2 Once all the water is incorporated, you’ll have a soft dough. Let it rise for a couple of hours in the turned-off oven. 3 After the dough has risen, transfer it to a well-oiled, double-layer aluminum baking pan about 12 inches wide. Top one half with thinly sliced potatoes and the other half with the halved tomatoes. Sprinkle coarse salt for flavor and add black pepper to the potato side. 3 After the dough has risen, transfer it to a well-oiled, double-layer aluminum baking pan about 12 inches wide. Top one half with thinly sliced potatoes and the other half with the halved tomatoes. Sprinkle coarse salt for flavor and add black pepper to the potato side. 4 In a glass, mix 2/3 water and 1/3 olive oil to make an emulsion, then pour it over the focaccia. Bake at 525°F (275°C) on the bottom rack of the oven for 10 minutes, then move it to the lowest rack and bake for another 30–35 minutes. Remove from the oven and enjoy while it’s crispy! 4 In a glass, mix 2/3 water and 1/3 olive oil to make an emulsion, then pour it over the focaccia. Bake at 525°F (275°C) on the bottom rack of the oven for 10 minutes, then move it to the lowest rack and bake for another 30–35 minutes. Remove from the oven and enjoy while it’s crispy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegan General Tso Tofu and Noodles Granola (Apple Spice) Garlic Parmesan Chicken Tenderloins Portions Ham Cheese and Avocado French Toast Vegan General Tso Tofu and Noodles Granola (Apple Spice) Garlic Parmesan Chicken Tenderloins Portions Ham Cheese and Avocado French Toast Fruit cake Steamed Veg Lolipops Gobhi chicken and gobhi wala paratha Monda Pitha White Chickpeas Village Gulab Jamun Green peas stuffed potato patties Carrot Milk Green Apple & Strawberry Juice Dal makhani Fruit cake Steamed Veg Lolipops Gobhi chicken and gobhi wala paratha Monda Pitha White Chickpeas Village Gulab Jamun Green peas stuffed potato patties Carrot Milk Green Apple & Strawberry Juice Dal makhani