- Olive Oil
- Pizza Dough
We’re gonna start with is potatoes.I’ll talk about the dough in just a minute but I have a few potatoes just because they’re small that have been washed well and scrubbed now these need to be about 70% of the way cooked through so,the best way I have found to do this is to just leave the potatoes whole put them in a saucepan wash them then cover them with water and then just sort of bring them to a boil and then let them simmer for about 7 to 8 minutes this size anyway if,they’re any bigger you’re gonna have to definitely crank up that time for 7 to 8 minutes or until if you start piercing the potato with a spoon a knife if, it comes out of its breeding or something else if it comes out with a little bit of resistance that’s what you want if, it comes out super clean that means the potatoes fully cook through and that’s not when you want if it doesn’t go in at all that means the potatoes not cooked at all so I’m gonna put this on I’m gonna let these cook for 7 to 8 minutes or until they’re about 70% of the way cooked through and then I’m gonna let them cool completely and then.
I’ll talk about the dough in just a minute once the water came to a boil.I just reduced it to about medium-low and then let simmer for 7 minutes and I took the potatoes out. and I’m gonna let them cool and just leave them to the side because now we don’t need them for this portion let’s talk dough this is a one pound ball of pizza dough you can do many things you can make your own I have a great recipe on my website or even on my book in my book I’m gonna make homemade pizza that recipe does make two one-pound balls of pizza dough in this case since I’m making a small one you’re only gonna need one you can make the dough by you know from scratch you can also go to your favorite sort of local pizza shop and you can also ask you can ask them if you can buy a bowl of pizza dough they’ll sell it to you for around three or four bucks or most grocery stores that I know all around the country do sell their own homemade pizza dough so you can do that you need one pound and you can make sure it’s been risen already which this has now what I’ve done is I have a small baking sheet.
I have a little bit of olive oil underneath and now when I’m going to do don’t add any flour to this you are just going to stretch this pizza dough just until it’s about the same thickness and you want it to be you know you want to stretch it out to fit inside your baking sheet now the reason why I’m using only one today is because I’m making a small focaccia.I’m not making a big one because like.I said I would eat it and now now what a me my hips wouldn’t so much appreciate that as much as my palate would even though.I don’t really care but the point is I’m trying to be you know Le moderation so but if,you want to do a really big one that’s just do two balls of pizza dough and stack them on top of each other now one of the things that’s really sort of crucial about focaccia is the oil you can see I have oil underneath and then what.
I’ve done is when I flip it around then it’s the other side as well and then all those dimples soak up the oil and it just makes it for the most fantastic thing of life now that.I have stretched this out pretty much all the way what I need to do is cover this with some plastic wrap and leave it somewhere nice and warm to rise for about half hour to 45 minutes or until it’s risen quite a bit and I’ll show you what it looks like when it’s there I’m gonna wash my hands wrap let it rest and then.we’ll continue my dough has risen really nicely alright so, what I’ve done here I’m just sort of pushing my dough down a little bit I have my oven preheated three two four twenty five I’ve got my potatoes here I have peeled them and I’ve also sliced them a really thin you want to slice them as thin as you possibly can and I also have a little bit of onion that.
5I have to Finlay sliced this is optional but for me it’s a must all right here we go you take your potatoes and you basically cover the entire surface with your potatoes just like that and I like to just sprinkle with some thinly sliced onion you just want to make sure that your potatoes are covering pretty much the whole surface.I like to leave a little bit of an edge but not much then.I’ve got some dry rosemary that I like too you can do fresh but we always do dry and I just sort of pinch it in my finger so it sort of crumbles a little bit like that of course sea salt you can use regular salt of course but this is beautiful Sicilian sea salt so that’s what I’m using and then you want to do a nice drizzle of olive oil on the top and this just needs about 20 minutes or so in a hot oven or until it’s golden brown.
I’ll show you what it looks like when it’s there my focaccia was in the oven for exactly 20 minutes.I have let this cool for about 15 minutes but as you can see what I want you to see is how the potatoes almost just become like a part of the job which is what you want all right.I am just gonna cut this into little pieces you can climb as big or as small as you want but I’m going to go for a corner piece right now because.I can’t help myself but you seen it’s lovely and thick the potatoes are really nice and thin the onion is almost like it’s not existent but it adds like such lovely sweetness to it nice and crunchy it’s amazing.