Focaccia Au Gratin

1 batch of same-day, overnight or sourdough focaccia dough

1 baking potato, cut into thin slices and soaked in water for at least 10 mins

2 large or 4 small shallots, sliced into rings

175g/ 1 ¾ cups grated cheese (a mix of Gruyère, mozzarella and cheddar)

A few sprigs of rosemary, roughly chopped (can substitute with fresh thyme or finely diced spring onions or chives)

Extra virgin olive oil for drizzling

Flaky sea salt

Freshly cracked pepper

Par-bake the focaccia at 220C/430F for 15 minutes.
Remove from the oven and sprinkle the remaining ⅓ of the cheese on top.
Return to the oven and bake for another 10-12 minutes or until the potatoes and cheese on top have gone golden brown and crispy.
Wait for at least 15-20 minutes before cutting into the focaccia au gratin.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyMedium ⏰ 45m