Potato-Topped Focaccia

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A rustic focaccia layered with golden crisp potatoes, melted mozzarella, and a variety of fresh, vibrant toppings for a satisfying and impressive lunch or light dinner.

Ingredients

• 1 large focaccia loaf, sliced in half lengthways
• 4 potatoes, par boiled, sliced into discs and fried in olive oil until crispy.
• 100g Crème fraîche
• Fresh garlic, minced
• Salt
• Cracked black pepper
• Shaved Parmesan cheese
• Mozzarella cheese, shredded
• Prosciutto slices
• Basil pesto
• Tomato slices
• Asparagus spears, trimmed
• Marinated goat’s cheese

Method

1. Slice the focaccia loaf in half lengthways and set aside.
2. In a bowl, combine Crème fraîche, minced garlic, salt, cracked black pepper, and shaved Parmesan. Mix well to form a fragrant topping mixture.
3. Spread the mixture evenly over the cut side of the focaccia.
4. Layer the crispy potatoes over the mixture, ensuring even coverage. Sprinkle the shredded mozzarella generously over the potatoes.
5. Place the assembled focaccia halves in a preheated oven and bake until the mozzarella is melted and bubbling, and the potatoes continue to crisp.
6. Once removed from the oven, top the focaccia with slices of prosciutto, spoonfuls of basil pesto, and fresh tomato slices.
7. For a vegetarian alternative, top with asparagus spears and marinated goat’s cheese.Serve warm, sliced, with a green salad on the side if desired.