Focaccia with Potato

Focaccia with Potato on sheet pan sliced

Sweet caramelized onions are the secret to making this simple Focaccia with Potato extraordinary.

Focaccia with Potato
  • 1 quart cool water
  • 1 teaspoon (6 grams) kosher salt
  • 1 pound Yukon gold potatoes
  • 3 tablespoons (45 grams) unsalted butter
  • 1 yellow onion, thinly sliced
  • ½ teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) black pepper
  • 1 recipe Basic Focaccia Dough
  • ¼ cup grated Asiago cheese
  • Olive oil
  • ¼ cup (10 grams) picked fresh thyme
  1. Place 1 quart cool water and salt in a medium bowl; stir to dissolve.
  2. Peel and thinly slice potatoes using a mandoline or very sharp knife. Place sliced potatoes in saltwater solution, and refrigerate for at least 2 hours or overnight.
  3. In a medium skillet, melt butter over low heat. Add onion, salt, and pepper. Cook, stirring frequently, until lightly caramelized, 20 to 30 minutes. Let cool.
  4. Preheat oven to 400°. Line a baking sheet with parchment paper, and spray with cooking spray.
  5. Turn out dough onto prepared pan. Using your fingertips, gently press dough into a 14x12-inch rectangle. Dimple the dough with your fingertips. Sprinkle dough with caramelized onions, and shingle with potato slices. Sprinkle with cheese.
  6. Bake until golden brown, 18 to 20 minutes. Brush with oil, and sprinkle with thyme.
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