The potato focaccia that cooks in a pan: prepare it for dinner, you will amaze everyone!

Don’t know what to prepare for dinner? This potato focaccia is the solution you are looking for! Stringy thanks to the presence of mozzarella, tasty from bacon and onions, very light because it contains very little butter. The soft and delicious filling is wrapped in a thin dough made from flour and milk. You don’t need long leavening times, in less than half an hour you can finish your recipe which cooks in a pan in about ten minutes.

Everyone will be hooked! What are you waiting for then? Get to work, let’s get started!

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Potato focaccia: ingredients

For this recipe, get:

• for the dough:
  • 90 ml of milk
  • 1 g of salt
  • 150g all purpose flour
  • 15 ml of unsalted butter
• for the stuffing
  • 2 (200 g) potatoes
  • 15 g pancetta
  • 6 g of chopped onion
  • 15 ml of mayonnaise
  • mozzarella stick, to taste

The preparation

Melt the butter in a double boiler or in the microwave, then let it cool.

Pour the milk into a bowl, add the salt and flour all at once, then mix with a wooden spoon. When the dough is well bound, add the butter and continue to work everything with your hands (very clean, of course). Make a loaf, leave it in the container, seal it with plastic wrap and place it in the refrigerator for half an hour to harden.

In the meantime, peel the potatoes, then put them whole in a pan, cover them with water, put the lid on and bring them to the boil. Cook them to soften them completely, test them by piercing them with the prongs of a fork, then mash them to reduce them to a puree.

Peel the onion and slice it finely, place it in a bowl, add the bacon into very small slices, mix and cook in the microwave at maximum power for just 30 seconds.

Mix again to taste. Then take the potatoes, add the mayonnaise, onion and bacon and turn to uniform.

Reduce the mozzarella to matchsticks, measure out the quantity, we recommend at least 50 grams.

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Remove the dough from the refrigerator, free it from the cellophane and roll it out with a rolling pin to make a round sheet with a diameter of 30 cm, as thin as possible.

Distribute the cheese in the center on the surface, cover with the onion and bacon flavored puré, then make a second layer of mozzarella. Lift the flaps and close them upwards to make a bundle, then flatten the folds. Turn it over and flatten it with a rolling pin, gently.

Grease the bottom of a non-stick pan with a drizzle of oil and cook your focaccia over low heat. Brush the top surface with a drizzle of oil, insert the lid and cook for 3/5 minutes, then turn it over to brown the other side as well. Do it carefully so as not to undo it, then serve it.

It’s a marvel!