Collection · 7 recipes
Potato does two lovely things on focaccia: mashed into the dough (as in Puglia) it makes an exceptionally soft, moist crumb; sliced thin on top it crisps into golden coins.
Slice topping potatoes paper-thin and oil them well so they cook through by the time the base is done.
Crumbles of spiced Mexican chorizo and thin potato baked into a rich focaccia, then finished with sharp pink pickled red onion — the taco-de-papa-con-chorizo craving in bread form.
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Crumbles of spiced Mexican chorizo and thin potato baked into a rich focaccia, then finished with sharp pink pickled red onion — the taco-de-papa-con-chorizo craving in bread form.
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Golden and soft from boiled potato in the dough, its edges shattering-crisp, studded with juicy hand-crushed cherry tomatoes, briny olives and a haze of oregano — southern Italy in a pan.
The spiced potato-and-pea filling of a samosa — cumin, turmeric, amchur and green chili — pressed into a tall, olive-oil-rich focaccia.
A warm potato-and-dill focaccia crowned after baking with cold smoked salmon, lemony crème and fresh dill — the fresh, briny flavors of a Nordic smørrebrød.
Overlapping wafer-thin potato slices crisp at the edges over a tall focaccia base, scented with rosemary and finished with flaky salt — a white pizza with nothing but earth and olive oil.
Paper-thin potato slices shingled across the top, crisped at the edges and creamy beneath, with rosemary and salt — earthy, savory, and satisfying.
Paper-thin potato and onion dusted with pimentón over a golden focaccia — smoky, earthy and crisp-edged, from the Spanish paprika pantry.