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Red Potato Focaccia recipe (Appetizer)

Yield: 8 Servings

12   Rhodes™ Dinner Rolls, thawed and risen
6   medium size red potatoes, washed & thinly sliced
2 teaspoons rosemary
4 tablespoons olive oil, divided
½ teaspoons garlic salt
salt & fresh ground black pepper to taste

Posted by Rhodes Bake-N-Serv on Jul 13, 2009


Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 14-inch circle or 11x17-inch rectangle. Cover dough with plastic wrap and let rest. Mix potatoes, rosemary and 2 tablespoons olive oil in a microwave safe dish. Microwave for 3 minutes on high. Stir, rotate and cook for an additional 3 minutes. Remove wrap from dough and place on a 14-inch pizza pan or an 11x17-inch baking sheet. Cover with plastic wrap and let rise for 30 minutes. Remove wrap and press dough down with fingers to form a dimpled surface. Combine remaining 2 tablespoons olive oil with garlic salt and brush over dough. Spread potatoes evenly over dough. Sprinkle with salt and fresh ground pepper. Bake at 350°F 25-30 minutes.

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