Sourdough Potato Focaccia

Course Appetizer

Keyword Bread, Focaccia, Potato, Sourdough

quarter size sheet pan (9½ x 13 -inch) lined with parchment or a silicon baking mat.

¼ of the dough from the rustic sourdough or rustic sourdough with rye recipe
1 pound Yukon gold potatoes (or other waxy potato)
1 teaspoon kosher salt
¼ cup olive oil
1 teaspoon thyme
1 teaspoon oregano
½ teaspoon ground pepper
2 ounces hard italian cheese (romano, parmesan, pecorino, etc.) - shaved or grated.

If the dough was put into the refrigerator for its final rise, pull it out and let it sit at room temperature for 30 or 40 minutes.

Use a mandoline to cut the potatoes into thin slices. You want them to be thin enough to be a bit translucent and need better knife skills than I have to get them that thin without a mandoline.
Transfer the sliced potatoes to a colander and sprinkle half of the salt on them, then give them a toss or two. Add the rest of the salt and give them another toss or two.
Leave the potatoes in the colander to drain for about a half hour. Then squeeze out any remaining liquid from the potatoes and pat them dry with a paper towel.
Using a large bowl, add the potatoes, olive oil, thyme, oregano, and pepper. Toss the ingredients so that the potatoes are coated with oil and herbs.

Preheat your oven to 450°F.
Transfer the dough to your sheet pan (lined with parchment or a baking mat).
Use your fingers to flatten and stretch the dough so it reaches the edges of the pan.
Place the potatoes on the top of the dough and distribute them evenly.
Bake at 450°F for about 40 minutes. Check halfway through and rotate the pan if necessary for even baking.
Transfer the focaccia to a cooling rack and add the shaved or grated cheese immediately.
The focaccia is wonderful right out of the oven, but is good when cooled too.