Focaccia with potatoes, bacon, and cheese, an easy and especially flavorful dinner saver. Since there are only two of us in the family, every time I cook, I prepare at least a double batch of everything to freeze, so I always have a supply ready for use. A basic recipe that can be varied according to your tastes and especially with what you have to use up from the refrigerator. Therefore, excellent for eliminating many leftovers that would otherwise end up in the trash. My focaccia was born exactly like this: with leftovers of Gruyère, bacon, and potatoes. Binding these ingredients together was then very simple.
If you like savory pies, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 package pre-made focaccia
- 1.3 lbs potatoes
- 5.3 oz Gruyère cheese
- 3.5 oz sliced bacon
- 3.5 oz red onion
- 4 tbsps extra virgin olive oil
Tools
- 1 Baking Dish
- 1 Pan
- 1 Cutting Board
- 1 Knife
Preparation
After peeling, washing, and drying the potatoes, cut them into medium-sized pieces. Slice the onion and cut the bacon strips.
Place the potatoes in a non-stick high-sided pan and brown them along with the onion and bacon, using 4 tablespoons of extra virgin olive oil. Adjust with salt and pepper, lower the heat, cover about 3/4 of the way, and cook. It will take about twenty minutes over medium-low heat.
Divide the packaged focaccia in half and with some parchment paper, line the baking dish. Then place the focaccia inside, distributing it evenly across the mold, simply with your hands.
Stuff the focaccia with the seasoned potatoes, a layer of Gruyère (the one we like the most), and cover with the other half of the dough, pressing the edges with your fingers to seal well.
Now we just need to bake in a preheated oven at 356°F and let it cook for about 40 minutes, or until the surface of the focaccia is nicely colored.
Serve our Focaccia with Potatoes, Bacon, and Cheese hot, but it’s also not bad at room temperature.
Tips
We can freeze our focaccia either raw or cooked, remembering to thaw it only in the refrigerator and never at room temperature.
It keeps in the fridge for at least two or three days, but in an airtight container. Preferably glass or ceramic, thus avoiding harmful plastic.
