Loaded Potato Focaccia
There are few things in life I love more than a fully loaded potato with sour cream, scallions, lots of cheese, and crispy bacon. Add that on top of another fluffy carb, and I’m in heaven. This recipe was inspired by the famous Sally’s Apizza, one of the most beloved makers of New Haven-style pizza. They have a Potato & Rosemary pie that I love. My take is a little more kid-friendly, thanks to the Cheddar cheese and bacon. The key is to cut the potatoes thinly and evenly so they have time to cook through in the oven. I like to cook this until the potatoes start to crisp a little on top, offering the best of both worlds: creamy and crunchy potatoes!
Directions
Recipe Ingredients
- 2 cups lukewarm water
- 1 (0.25 ounce) packet active-dry yeast, such as Red Star®
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 2 cups bread flour
- olive oil, as needed
- 1 Yukon gold potato, thinly sliced on a mandoline
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup shredded sharp Cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 scallions, thinly sliced
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