Focaccia with Pesto and Potatoes

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Focaccia with Pesto and Potatoes  

 

1/2 recipe herb-flavored focaccia dough, completed through the first rising

2 tablespoons olive oil

1/2 small yellow onion, thinly sliced  

2-3 tablespoons purchased basil pesto  or homemade   

1 very small russet or golden-fleshed potato, unpeeled, sliced paper-thin  

2 tablespoons pine nuts

2 tablespoons freshly grated Italian parmesan cheese

 

Lightly oil an 8-inch cake pan or similar pan. Place the dough in the prepared

pan and gently stretch it to the edges, pulling it from the center outward to

achieve an even thickness. If the dough springs back toward the center and is

difficult to work with, cover and set it aside to relax for 10 minutes, then

continue coaxing the dough out to an even thickness. Cover with a kitchen towel

and let rise until almost doubled in bulk and very soft and puffy, about 45

minutes.

 Preheat an oven to 475 degrees.

Using your fingertips, dimple the dough vigorously in several places, leaving

indentations about 1/2 inch (12 mm) deep. Again cover the pan with a towel and

let rise for 20 minutes longer.

While the dough is rising, in a small saute pan over medium-low heat, warm the

olive oil. Add the onion and saute until tender and golden, about 6 minutes.

Remove from the heat and let cool.

Using the back of a spoon, spread the pesto evenly over the dough, using the

larger amount if you want the finished focaccia to have a fuller pesto flavor.

Arrange the potato slices in concentric circles atop the pesto, leaving gaps

between the circles. Top evenly with the sautéed onion and the pine nuts.

Scatter the Parmesan over the surface, including around the rim. Bake until

golden brown and cooked through, 15-18 minutes. Transfer the pan to a rack and

let stand until the focaccia is barely warm, about 10 minutes, then serve.

 

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