Recipe by sugarpea
This round foccacia features potatoes, pancetta and fresh rosemary on the top of the loaf-almost a meal all by itself.
Top Review by Aaliyah's&Aaron'sMum
We LOVED it! It rose perfectly and was wonderfully soft when baked.The only change I made was use an onion, thinly sliced instead of pancetta since we don't eat pork. So I sauteed the onion in olive oil till caramelised and then added in the lemon zest and half of the chopped rosemary and used this mixture as the base and then arranged sliced potatoes on top and sprinkled the rest of the rosemary. And instead of making 1 big bread, I made 6 mini foccacias. Thank you, sugarpea, for sharing this wonderful recipe, I definitely will be making it again!
- 2 1⁄2 teaspoons active dry yeast
- 1 1⁄2 teaspoons sugar
- 1 cup lukewarm milk
- 2 1⁄4 cups bread flour, plus more for dusting
- 2 tablespoons olive oil, divided, plus more for bowl and baking sheet
- 3⁄4 teaspoon salt
- 3⁄4 cup pancetta, diced (about 1/4 pound)
- 1 1⁄2 cups russet potatoes, peeled and diced (about 1/2 pound)
- 2 teaspoons fresh rosemary, finely chopped
- salt & freshly ground black pepper, to taste
- 1 teaspoon freshly grated lemon, zest of
Directions See How It's Made
- Proof yeast in milk and sugar for 10 minutes; combine 2 cups flour and the salt; pour yeast mixture and 1 T olive oil into well in flour mixture; stir to combine, adding remaining 1/4 cup flour as needed; dough should remain soft and slightly sticky.
- Scrape dough onto floured work surface and knead 5-10 minutes until smooth and elastic; place dough in an oiled bowl, cover with plastic wrap and put in a warm place to rise until doubled, about 1 hour.
- Heat the remaining 1 T olive oil over moderate heat and cook the pancetta slowly until very crisp; drain on paper towels and reserve the drippings.
- Boil the potatoes about 8 minutes or until tender; drain; in a bowl, pour the drippings over the warm potatoes; add the remaining ingredients and mix thoroughly.
- Place a baking stone in the oven or oil a baking sheet; preheat oven to 375°; lightly punch dough down and knead 10 times; roll out to a 12" diameter circle and transfer to a paddle or the oiled baking sheet; oil the surface of the dough and let it rise 30 minutes.
- Scatter the potato mixture over the dough and press in with the flat of your hand; without puncturing or tearing the dough, make evenly-spaced indentations over the dough's surface with your fingers.
- Bake until the bread is crisp on the bottom and the potatoes are golden brown, about 25 minutes; cool on wire rack.