Potato Rosemary Foccacia recipe
Tonight we’re going to a Christmas party. Yeah, I know what you’re thinking–it’s January freaking 15th. But when you’re a church musician, the weeks before Christmas are the last time you’re inclined to want to go out and party (you either have jobs going on or you’re preparing for jobs going on or you’re exhausted and relieved to have a single evening with nothing going on), so there’s this group of us that always has its Christmas party in the middle of January. It’s kind of fun.
Anyway, it’s a pot luck kind of thing, and these are fairly gourmet kinds of folks. Not everyone, of course, but the wine isn’t Three Buck Chuck, and enough people bring Really Cool Fabulous things that you don’t want to show up with a bag of chips and some salsa, know what I mean?
So, since today was my day off, I experimented with a recipe to try to bring. I had a little dough left from my previous batch, and so I finished it off with a smaller version, and this evening I’ll bake a big one to bring to the party. If you are an Artisan Bread in Five Minutes kind of person, this is an incredibly easy and fairly chi-chi dish to bring.
Potato Rosemary Foccacia (Bet this would work with onions or Kalamatas too)
- Grapefruit-sized ball of Artisan Bread dough, already risen and chilled
- 1 large baking potato (or other would probably be fine)
- Rosemary, fresh or dried
- Olive oil
- Salt (course-ground is best)
- Garlic powder
- Preheat oven (with pizza stone or baking sheet) to 450 degrees
- shape dough (as much as you want; suggest about grapefruit-sized ball of dough for a large foccacia) into ball per Artisan Bread instructions; flatten out into a disk about 1/4-1/2 inch thick. Rolling pin not necessary; this can be fairly irregular.
- Put dough on well-dusted parchment paper or foil
- Slice 1 large potato into very thin slices using mandoline, food processor, or the slicing side of a hand grater. If you use the hand grater, try not to slice a layer of skin off your thumb. If you fail, go get a band-aid on it before you bleed onto the foccacia.
- Lay potato slices all over dough circle, in mostly a single layer, covering most to all of the bread. (Amount of potato is probably a matter of taste.)
- Drizzle a little olive oil over the top of the bread and potatoes. Sprinkle with garlic powder and a little salt (course ground is best)
- Sprinkle rosemary (fresh or dried) all over potatoes
- Bake at 450 for about 25 minutes. Slice into squares or wedges.
This stuff is seriously good. Enjoy!