Potato-Topped Focaccia with Mozzarella, Prosciutto & Fresh Toppings
This rustic, flavour-packed focaccia combines golden, crisp potatoes, melty mozzarella, and a variety of vibrant toppings, making it perfect for a light lunch or an impressive dinner.
Potato-Topped Focaccia with Mozzarella, Prosciutto, and Fresh Toppings
Servings: 4 Servings
A rustic focaccia layered with golden crisp potatoes, melted mozzarella, and a variety of fresh, vibrant toppings for a satisfying and impressive lunch or light dinner.
Print Recipe
Ingredients
- 1 large focaccia loaf sliced in half lengthways
- 4 potatoes par boiled, sliced into discs and fried in olive oil until crispy.
- 100 g Crème fraîche
- Fresh garlic minced
- Salt
- Cracked black pepper
- Shaved Parmesan cheese
- Mozzarella cheese shredded
- Prosciutto slices
- Basil pesto
- Tomato slices
- Asparagus spears trimmed
- Marinated goat’s cheese
Instructions
- Slice the focaccia loaf in half lengthways and set aside.
- In a bowl, combine Crème fraîche, minced garlic, salt, cracked black pepper, and shaved Parmesan. Mix well to form a fragrant topping mixture.
- Spread the mixture evenly over the cut side of the focaccia.
- Layer the crispy potatoes over the mixture, ensuring even coverage.
- Sprinkle the shredded mozzarella generously over the potatoes.
- Place the assembled focaccia halves in a preheated oven and bake until the mozzarella is melted and bubbling, and the potatoes continue to crisp.
- Once removed from the oven, top the focaccia with slices of prosciutto, spoonfuls of basil pesto, and fresh tomato slices.
- For a vegetarian alternative, top with asparagus spears and marinated goat’s cheese.
- Serve warm, sliced, with a green salad on the side if desired.
