Potato Focaccia with Pancetta and Blue Cheese
Serves 14
30 mins prep
25 mins cook
120 mins Additional Time
175 mins total
Pillowy, golden focaccia topped with thin-sliced potatoes, crispy pancetta, and creamy blue cheese —it bakes into a bread with a crisp crust and tender crumb, covered in layers of salty, savory goodness. Serve it warm with a glass of red or rosé for an easy appetizer, snack, or simple supper.
Focaccia Dough
Topping
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Make the dough:
Put 3 cups all-purpose flour, 1 tablespoon rapid-rise instant yeast, 2 teaspoons fine sea salt, 2 tablespoons honey, and ¼ cup extra virgin olive oil in a the work bowl of a heavy-duty stand mixer fitted with the dough hook. Stir about 30 seconds until combined. Add 1-¼ cups water, then increase the speed to medium-high. Mix until the dough forms a smooth ball, about 5 minutes. It will feel soft and a little sticky.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and set aside to rise until doubled in bulk. This this should take about 2 hours at warm room temperature.
Drizzle a little olive oil over the bottom of a large rimmed sheet pan (13 x 18-inches). Use your hands to gently stretch the dough. Let it rest and relax every few minutes when it starts to resist, until the dough finally reaches the corners of the pan.
Make the topping:
Preheat the oven to 425 (220 C) degrees.
Spread 4 ounces cubed pancetta in one layer in a small ovenproof skillet (such as cast iron). Bake the pancetta 10-12 minutes, until the fat is rendered and the cubes are beginning to crisp. Remove to a paper-towel lined plate.
Slice 1 large Yukon Gold potato into very thin slices (about ⅛-inch thick), using a mandoline if you have one, or else a very sharp knife. Shingle the slices over the top of the focaccia until they cover the dough.
Sprinkle ½ cup thinly sliced red onion, ½ teaspoon crushed red pepper, 1 teaspoon chopped fresh thyme and and the cooked pancetta over the potatoes. Drizzle with a little olive oil.
Bake the focaccia until the edges are golden brown, 20-25 minutes. Remove from the oven and immediately top with 4 ounces crumbled blue cheese. Slice into squares and serve.
