Potato and Gorgonzola Focaccia

by Ursula Ferrigno, featured in Cucina del Veneto

Published by Ryland Peters & Small

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Introduction

This is an old favourite of mine. It is so appropriate for the Veneto, where the Gorgonzola is a gift, that it had to be included here.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Cucina del Veneto

Image of Ursula Ferrigno's Potato and Gorgonzola Focaccia — Photo by Clare Winfield

Ingredients

Serves: 8-12 (depending on the size of your slices)

Metric U.S.

DOUGH

2 medium potatoes (peeled and chopped)
500 - 550 grams strong white bread flour (plus extra for dusting and kneading)
2 teaspoons fine sea salt
15 grams fresh yeast (crumbled or 7g/¼oz active dry yeast)
250 millilitres water (at body temperature)
3 tablespoons olive oil (plus extra for greasing)

TOPPING

1 x 400 grams can Italian plum tomatoes (drained and chopped)
1 tablespoon chopped fresh oregano
2 tablespoons torn fresh basil
1 garlic clove (finely chopped)
½ teaspoon freshly ground black pepper
375 grams quartered artichoke hearts in olive oil
250 grams gorgonzola cheese (crumbled)
150 grams mozzarella (shredded)
extra virgin olive oil (for drizzling)

DOUGH

2 medium potatoes (peeled and chopped)
4 - 4⅓ cups strong white bread flour (plus extra for dusting and kneading)
2 teaspoons fine sea salt
½ ounce fresh yeast (crumbled or 7g/¼oz active dry yeast)
1 cup water (at body temperature)
3 tablespoons olive oil (plus extra for greasing)

TOPPING

1 x 14 ounces can Italian plum tomatoes (drained and chopped)
1 tablespoon chopped fresh oregano
2 tablespoons torn fresh basil
1 garlic clove (finely chopped)
½ teaspoon freshly ground black pepper
13 ounces quartered artichoke hearts in olive oil
9 ounces gorgonzola cheese (crumbled)
5½ ounces mozzarella (shredded)
extra virgin olive oil (for drizzling)

Method

Potato and Gorgonzola Focaccia is a guest recipe by Ursula Ferrigno so we are not able to answer questions regarding this recipe

You will need a 38 x 25 x 2.5cm (15 x 10 x 1 in) rimmed baking sheet.

Boil the potatoes in a covered saucepan of salted water for 10-15 minutes or until they are tender. Drain and mash them, then leave to cool slightly.
In a large bowl, mix two thirds of the flour with the salt. Dissolve the yeast in 2 tablespoons of the water and add it to a well in the centre of the flour, along with the olive oil. Mix for a few minutes, then stir in the mashed potatoes and as much of the remaining flour as you can.
On a lightly floured work surface, knead in enough of the remaining flour to make a stiff dough that is both smooth and elastic. This will take about 8–10 minutes. Shape the dough into a ball and place it in an oiled bowl, turning it once to grease the entire surface. Cover it with a damp, clean tea towel and leave it to rise in a warm place for about 1 hour or until it has doubled in size.
Knock back the dough, cover and let it rest for 10 minutes.
Grease the baking sheet and press the dough into it. If it is sticky, dust the surface with 1 tablespoon of extra flour. Using your fingertips, make small indentations in the dough. Cover and leave it to prove for about 30 minutes until it has nearly doubled in size.
Meanwhile, preheat the oven to 190°C/170°C fan/375°F/Gas 5.
For the topping, mix the tomatoes, oregano, basil, garlic and black pepper and spoon evenly over the dough. Place the artichoke hearts over the tomato sauce mixture, then cover with the gorgonzola and shredded mozzarella. Bake in the hot oven for 35 minutes until golden. Serve hot, drizzled with the extra virgin olive oil.

You will need a 38 x 25 x 2.5cm (15 x 10 x 1 in) rimmed baking sheet.

Boil the potatoes in a covered saucepan of salted water for 10-15 minutes or until they are tender. Drain and mash them, then leave to cool slightly.
In a large bowl, mix two thirds of the flour with the salt. Dissolve the yeast in 2 tablespoons of the water and add it to a well in the centre of the flour, along with the olive oil. Mix for a few minutes, then stir in the mashed potatoes and as much of the remaining flour as you can.
On a lightly floured work surface, knead in enough of the remaining flour to make a stiff dough that is both smooth and elastic. This will take about 8–10 minutes. Shape the dough into a ball and place it in an oiled bowl, turning it once to grease the entire surface. Cover it with a damp, clean tea towel and leave it to rise in a warm place for about 1 hour or until it has doubled in size.
Knock back the dough, cover and let it rest for 10 minutes.
Grease the baking sheet and press the dough into it. If it is sticky, dust the surface with 1 tablespoon of extra flour. Using your fingertips, make small indentations in the dough. Cover and leave it to prove for about 30 minutes until it has nearly doubled in size.
Meanwhile, preheat the oven to 190°C/170°C fan/375°F/Gas 5.
For the topping, mix the tomatoes, oregano, basil, garlic and black pepper and spoon evenly over the dough. Place the artichoke hearts over the tomato sauce mixture, then cover with the gorgonzola and shredded mozzarella. Bake in the hot oven for 35 minutes until golden. Serve hot, drizzled with the extra virgin olive oil.