Bo Friberg

Potato-Topped Focaccia

Preparation info
  • Yield:

    1

    sheet, 16 × 24 inches
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Bake the potatoes until they are cooked through but still firm. Slice them thinly and toss them with the herbed garlic oil.
  2. Follow the recipe for focaccia (at left) through Step 7.
  3. Drain the herbed oil from the potatoes and brush it over the surface of the dough. Distribute the sliced potatoes and herbs evenly on top. Sprinkle the kosher salt over the