Garlic and Potato Focaccio
- 1 1/2 cups warm water
- 5 teaspoons dry yeast
- 1/4 cup olive oil
- 1 egg
- 2 teaspoons salt
- 4-6 cups bread flour
- 1/3 cup olive oil
- 3 pounds onions, diced or sliced thinly
- 10 cloves garlic, peeled
- 1 pound of potatoes, prepared as mashed (your own recipe, seasoned with minced garlic)
- Fresh minced chives
- Salt, pepper
- 2-3 large tomatoes, sliced
Prepare dough by mixing water and yeast in a large bowl or bowl of an electric mixer fitted with a dough hook, or use your bread machine. Let stand a minute then add in honey, oil, egg, salt, and most of bread flour. Stir, and then knead to make a soft dough, about 8-12 minutes. Shape into a round and place in a greased bowl. Cover and let rise 30-45 minutes. Meanwhile, sauté onions and garlic slowly, over lowest heat possible, in a large pot. Sauté until caramelized and browned, 20-30 minutes. Cool well.
Preheat oven to 350 degrees F.
Prepare mashed potatoes. Cool and reserve. Line a 15 by 21 inch baking pan with parchment paper. Drizzle on olive oil and dust with cornmeal (optional).
When dough is ready, gently deflate. Pan out to fit pan. Drizzle on some olive oil, and then smear on mashed potatoes and dust with salt and pepper and a touch of thyme. Distribute onions on top of this.
Bake at 350 degrees for 35 - 45 minutes, or until golden brown.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
Pizza dough, mashed potatoes, onions, and colorful bright slices of garden tomatoes. This is beautiful, plain and simple yet somehow as gourmet as Zabar’s or any upscale bistro would serve. You have to make it to be convinced potatoes on a pizza pie will bring raves. It is a great meal served with some hard-boiled eggs and a green salad. Garlic is always welcome in the kosher kitchen. This is a super brunch dish (but forget the bagels).