Red Potato Focaccia
From rhodesbread 14 years agoIngredients
- 12 Rhodes™ dinner rolls, thawed and risen shopping list
- 6 medium size red potatoes, washed & thinly sliced shopping list
- 2 teaspoons rosemary shopping list
- 4 tablespoons olive oil, divided shopping list
- 1/2 teaspoon garlic salt shopping list
- salt & fresh ground black pepper to taste shopping list
How to make it
- Spray counter lightly with non-stick cooking spray.
- Combine rolls into a ball and roll into a 14-inch circle or 11x17-inch rectangle.
- Cover dough with plastic wrap and let rest.
- Mix potatoes, rosemary and 2 tablespoons olive oil in a microwave safe dish.
- Microwave for 3 minutes on high. Stir, rotate and cook for an additional 3 minutes.
- Remove wrap from dough and place on a 14-inch pizza pan or an 11x17-inch baking sheet.
- Cover with plastic wrap and let rise for 30 minutes.
- Remove wrap and press dough down with fingers to form a dimpled surface.
- Combine remaining 2 tablespoons olive oil with garlic salt and brush over dough.
- Spread potatoes evenly over dough. Sprinkle with salt and fresh ground pepper.
- Bake at 350°F 25-30 minutes.
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