We’re excited to drop this new episode of “Not Quite Fine Dining” and guess what? We’re baking Potato Pizza Focaccia!
When it comes to crowd-pleasers, few things top homemade pizza and that’s why Chef Isaac always keeps a batch of naughty dough handy. This versatile dough isn’t just for pizza—it’s perfect for flatbreads and other baked delights.
Here’s a breakdown of how to make it:
Start with 2 kilos of flour, which is just under what you’d get in a 5-pound flour bag.
Add 40 grams of kosher salt and 4 grams of instant yeast.
Mix in 1500 grams of water.
After adding a touch of olive oil, the dough rests for 30 minutes. Once beautiful layers begin to form, start shaping the dough. With a bit of olive oil and more resting time, it’s ready for the next steps.
Now, the pièce de résistance: potato focaccia, dairy-free style. Layer thinly sliced potatoes and drizzle on a generous amount of garlic oil. The idea is to make it indulgent; as the potatoes bake, they essentially fry in the garlic oil. Topped with fresh rosemary, the focaccia is baked on baking steel until golden brown and crispy.
The result? A decadent, crispy, and perfectly greasy potato focaccia that leaves everyone coming back for seconds (and thirds!). Perfect for any occasion, this homemade treat is versatile, satisfying, and a joy to make. Will you be trying this at home?
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