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Potato Focaccia (Michael Chiarello) Recipe

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Potato Focaccia (Michael Chiarello)
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Ingredients
13
Count
Nutrition
2215
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the dough:
  2. Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
  3. Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
  4. Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
  5. For the topping:
  6. Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
  7. Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
  8. Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
  9. Preheat the oven to 375 degrees F. Oil a baking sheet.
  10. Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
  11. Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
  12. Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, fingers, or triangles to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2215.05 Kcal (9274 kJ)
Calories from fat 890.57 Kcal
% Daily Value*
Total Fat 98.95g 152%
Cholesterol 90.7mg 30%
Sodium 3714.15mg 155%
Potassium 1967.33mg 42%
Total Carbs 269.5g 90%
Sugars 5.94g 24%
Dietary Fiber 15.11g 60%
Protein 58.26g 117%
Vitamin C 18.4mg 31%
Iron 5.3mg 30%
Calcium 204.1mg 20%
Amount Per 100 g
Calories 315.37 Kcal (1320 kJ)
Calories from fat 126.8 Kcal
% Daily Value*
Total Fat 14.09g 152%
Cholesterol 12.91mg 30%
Sodium 528.81mg 155%
Potassium 280.1mg 42%
Total Carbs 38.37g 90%
Sugars 0.85g 24%
Dietary Fiber 2.15g 60%
Protein 8.29g 117%
Vitamin C 2.6mg 31%
Iron 0.8mg 30%
Calcium 29.1mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.7
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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