First deep-pan pizza/focaccia in the Pico.
Sort of Peter Reinhart’s Potato & Bacon Focaccia. 8 inch square tin, 400g of 72 hour dough studded with small cubes of cheese. Before baking, layer of crisp bacon topped with layer of very thin potato slices that have been steeped in herb oil.
300C top and bottom. Reduced bottom to 250C after 10 mins. 20 minutes total – layer of grated cheese 3 mins before the end.
Too many spuds – pas de problème – crisps! Rick & Maggie’s rainbow potatoes providing the splash of colour.
The PArtisan Baker 