Easy Italian Potato Focaccia…
This Ligurian potato cake is quick to prepare. You’ll need just a few ingredients, and in no time, you’ll have an excellent dish to serve for lunch or dinner. The recipe involves making a simple batter with milk, flour, oil, and pepper, which is then poured over thinly sliced potatoes in a baking dish. The result is a cross between a savoury tart, a flatbread, and a focaccia, with a golden and crispy surface and soft, flavourful potatoes inside.
It’s an easy potato recipe that’s delicious both hot and cold. If you like potatoes, you might also want to check out the recipes for Roman-style Potatoes or Potato Pizza.
Ingredients (Serves 4):
- 1 kg (2.2 lbs) potatoes
- 250 ml (1 cup) milk
- 120 g (1 cup) all-purpose flour
- 60 ml (1/4 cup) olive oil, plus extra for greasing
- Salt and black pepper to taste
- 1 tsp dried marjoram
- 50 g (1/2 cup) grated cheese (Parmesan or Pecorino)
How to make Easy Italian Potato Focaccia:
- Preheat the oven to 200°C (400°F).
- Peel the potatoes and clean them with a damp cloth to remove any dirt.
- Using a mandoline or sharp knife, slice the potatoes thinly. Season with salt.
- Grease the baking dish with olive oil and arrange a layer of potato slices on the bottom.
- In a bowl, whisk together the flour and a pinch of salt. Gradually add the milk, whisking to avoid lumps.
- Add the olive oil, black pepper, and marjoram to the batter and mix well.
- Pour the batter over the potato slices in the baking dish, spreading it evenly with a spoon.
- Sprinkle a generous amount of grated cheese on top. Add more black pepper and marjoram if desired.
- Bake in the preheated oven for about 30 minutes, or until a crispy crust forms on top.
- Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips:
- You can grate the potatoes instead of slicing them if preferred.
- The black pepper can be omitted for a milder flavour.
- Use Parmesan, Pecorino, or a combination of both cheeses.
Bon Appétit
