Caramelized-Onion and Potato Focaccia

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

In a medium bowl, add ½ cup warm water, yeast, and a teaspoon of sugar and let it rest for 5-7 minutes until fluffy.

In a large bowl, add the flour, remaining water, oil, foamed yeast, and salt and stir until combined.

Knead the dough for about 4-5 minutes.

Transfer it to a greased bowl, cover it with plastic wrap and let it rest for 3 hours in the refrigerator.

After 3 hours, take it out of the fridge and punch it down to release the air.

Drizzle a 10x15” baking pan with olive oil.

Transfer the dough into the pan and gently stretch it to the edges with your hands.

Cover the pan with plastic wrap and let it rest for about 50-60 minutes.

Meanwhile, sauté the onions for 4-6 minutes, stirring consistently.

Slice the potatoes very thin, leaving the skin on.

Add the potatoes to a bowl with hot water and leave them in the water for 10 minutes until just softened.

Dry the potatoes on a clean kitchen towel.

Preheat the oven to 220C.

Use your fingers and press to make impressions in the bread as shown in the video.

Sprinkle the cheese evenly over the top, spread the onions over as well, and then the potatoes.

Add more fresh rosemary leaves and a sprinkle of salt.

Bake it for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens