Here’s an interesting twist on focaccia.
There’s no flour in this potato & onion focaccia from the southwestern region of Puglia, focaccia di patate e cipolle in Italian.
The “dough” is fashioned from riced potatoes with grated parmigiano and white wine.
The potato dough holds a sweet filling of long-cooked onions with capers and black olives.
The focaccia is topped with bread crumbs and baked in the oven until golden brown.
The creamy potato crust top and bottom has a nutty crunch as you bite into the perky sweet onion filling with the capers and olives.
Serve the focaccia as a side for meat or fish or incorporate it into your next antipasti platter.
- Onion Filling
- 2 pounds onions, roughly chopped
- 1 teaspoon sea salt
- ¼ cup extra virgin olive oil
- ¼ cup dry white wine
- 1 bay leaf
- 3 cups water
- 4 pitted Gaeta or your favorite black olive, chopped
- 1 teaspoon drained capers
- 2 large baking potatoes boiled then peeled and riced or mashed, about 1¼ pounds
- 2 tablespoons grated parmigiano or pecorino cheese
- 1 teaspoon sea salt and freshly ground black pepper to taste
- 3-4 tablespoons dry white wine
- ¼ cup breadcrumbs and extra virgin olive oil for the top and bottom crusts
- Onion Filling
- Pour the olive oil into a large enameled pot or heavy bottomed sauce pan
- Add the onions, bay leaf, wine, salt, pepper to taste and the water to the pot.
- Cook over medium heat stirring occasionally until the water is evaporated. Be sure the mixture is very dry so the interior of the focaccia is not gummy.
- Remove the pot from the heat and stir in the capers and olives.
- Boil the potatoes with the peel on until they are knife tender.
- Peel the potatoes and rice or mash them.
- Put the potatoes in a bowl, add the grated cheese, sea salt and freshly ground pepper to taste and mix well.
- Add enough of the wine to make a consistent dough.
- To Assemble
- Heat the oven to 350 degrees.
- Brush the bottom of a 9-inch pie plate with olive oil and thinly coat the bottom with bread crumbs.
- Spread about half of the potato mixture in an even ¾ inch layer in the pie plate.
- Next evenly spread the onion filling.
- Top the onion filling with the remaining potatoes,
- Brush the potatoes with olive oil and sprinkle with breadcrumbs to completely cover the the top.
- Bake until the top is golden brown, about 45 minutes.
- Serve warm or at room temperature.