Potato, Sage and Lemon Zest Focaccia

Ingredients

• 1 ball focaccia dough (see recipe)
• ¼ cup olive oil
• 3 cloves garlic, smashed and peeled
• 1 medium Yukon Gold potato (about 4 ounces), peeled
• 1 tablespoon sage, finely chopped
• Finely grated zest of 1 small lemon
• ¼ teaspoon salt
• ½ teaspoon black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    202 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 (9-inch) focaccia

Preparation

1. Heat oven to 450 degrees. Place a small skillet over medium heat and add olive oil. Add garlic and cook until caramelized and golden brown, 2 to 6 minutes. Remove from heat and cool. Using a mandolin or knife, thinly slice potato. Toss with 1 tablespoon garlic oil (reserve remaining oil and garlic), sage, lemon zest, salt and pepper. Pour remaining garlic oil into bottom of a 9-inch cake pan.
2. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Chop garlic cloves and press into dough. Layer potato-sage mixture on top. Bake until potatoes and focaccia are golden brown, 30 to 35 minutes.