Loaded Potato Focaccia
There are few things in life I love more than a fully loaded potato with sour cream, scallions, lots of cheese, and crispy bacon. Add that on top of another fluffy carb, and I’m in heaven. This recipe was inspired by the famous Sally’s Apizza, one of the most beloved makers of New Haven-style pizza. They have a Potato & Rosemary pie that I love. My take is a little more kid-friendly, thanks to the Cheddar cheese and bacon. The key is to cut the potatoes thinly and evenly so they have time to cook through in the oven. I like to cook this until the potatoes start to crisp a little on top, offering the best of both worlds: creamy and crunchy potatoes!
Ingredients:
- 2 cups lukewarm water
- 1 (0.25 ounce) packet active-dry yeast, such as red star®
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 2 cups bread flour
- olive oil, as needed
- 1 yukon gold potato, thinly sliced on a mandoline
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 scallions, thinly sliced
Direction
- Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly with a dough whisk or wooden spoon, then let sit until the yeast has bloomed, about 10 minutes. When ready, the top of the bowl should look like a foamy beer.
- Stir in olive oil and salt. Add all-purpose flour and bread flour and stir with the dough whisk or a wooden spoon until no dry streaks of flour remain.
- Cover the bowl and allow to rise for 45 minutes. After 45 minutes, uncover the bowl and wet your hands slightly. Starting at the top of the bowl, use your wet hands to pull the top edge of the dough up and over the dough ball. Continue this process until you work your way all around the dough. This is known as a stretch and fold. It helps to develop gluten and replaces traditional kneading. Cover the bowl again and let sit in a warm spot.
- After 30 minutes, repeat the stretch and fold process. Cover the bowl and perform two more sets of stretches and folds 30 minutes apart. After the 4th stretch and fold, cover the bowl and let sit for 30 minutes.
- At this point, the dough should have doubled in volume and should be smooth to the touch. The dough is now ready to be used, or can be chilled overnight to use the next day.
- For the toppings: Lightly oil a 9x13-inch metal cake pan. Set the focaccia base in the pan, using your fingers to gently stretch it into all four corners. Cover the focaccia and let rise for about 1 hour.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
- Once focaccia has risen for an hour, drizzle the surface with olive oil. Use your fingers to dimple the surface, then scatter cheese in an even layer. Dimple the surface again, then layer the potato slices on top. Drizzle with olive oil and season with salt and pepper. Sprinkle with crumbled bacon.
- Bake in the preheated oven until the focaccia and cheese are golden brown and bubbly, 25 to 30 minutes.
- Remove from the oven and let sit in the pan for about 10 minutes, then carefully slide focaccia onto a cutting board. Let cool for an additional 10 minutes, then sprinkle sliced scallions all over before slicing and serving.
