Food Network: Potato Focaccia

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Potato Focaccia
Recipe courtesy Michael Chiarello

Ingredients
For the dough:
1 envelope active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm whole milk
2 1/4 cups all-purpose flour, plus more for dusting work surface
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, preferably gray salt

For the topping:
1 tablespoon extra virgin olive oil
3/4 cup diced pancetta or bacon (about 1/4 pound, cut in 1/2-inch dice)

1 1/2 cups peeled and diced, new or russet potatoes (about 1/2 pound, cut in
1/2-inch dice)
2 teaspoons finely chopped fresh rosemary leaves
Gray salt and freshly ground black pepper
1 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil, to coat the baking sheet and the dough

Instructions
For the dough:
Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a
dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest
in a warm place for 25 minutes.

Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the
remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should
remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the
dough is smooth and elastic.

Remove from the bowl, shape the dough into a ball, flatten slightly, and put into
an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place
for about 1 hour, to let the dough rise until doubled.

For the topping:
Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly
until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat
separately.

Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8
minutes, or until tender. Drain well and place in a bowl.

Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon
of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set
aside.

Preheat the oven to 375 degrees F. Oil a baking sheet.

Lightly flour the dough and punch it down. Turn it out onto a lightly floured
surface and knead lightly until smooth. Roll out the dough into a rectangle about
12 by 10 inches. Brush off any excess flour and transfer to the oiled baking
sheet. Brush the dough with olive oil and leave to rise for 30 minutes.

Sprinkle the potato mixture onto the dough and press it in with the flat of your
hand. Press your fingers into the dough to make evenly spaced indentations all
over the surface, being careful not to puncture or tear the dough. Scatter the
remaining rosemary over the dough.

Bake for about 25 minutes, until the potatoes are golden brown and the bread is
crisp on the bottom. Let cool in the pan to room temperature. Cut into squares,
"fingers," or triangles to serve.