Sausage, potato, and rosemary focaccia

Step 1/3

• 125 g waxy potatoes
• 1½ tbsp olive oil
• flaky sea salt

• large pot with lid
• cutting board
• knife
• large bowl

Boil waxy potatoes in salted water for approx. 15 – 20 min. (depending on size of the potatoes) until they are cooked but still firm to the bite. Allow to cool briefly. Then, slice cooked potatoes thinly and mix with some olive oil in a large bowl.

Step 2/3

• ½ sheet focaccia dough
• 60 g Italian sausages
• 25 g Parmesan cheese
• 1 sprigs rosemary
• ¼ tsp chili flakes
• flaky sea salt

• oven
• baking sheet
• grater

Preheat oven to 210°C/410°F convection heat. Unfold focaccia dough onto a baking sheet. Crumble Italian sausage into small pieces and grate Parmesan cheese. Layer sliced potatoes, rosemary, and sausage. Season with chili flakes and sea salt. Bake focaccia for approx. 15 min.

Step 3/3

• olive oil (for serving)

Remove focaccia from oven and top with grated Parmesan cheese. Bake for another 3 min., or until cheese is melted and potatoes are a crisp golden brown. Serve with a drizzle of olive oil and more chili flakes, if desired. Enjoy!

Enjoy your meal!