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Focaccia Bianca

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4 to 6 people
Ingredients Method

Ingredients
  

  • 1 slab pre-baked local focaccia (about 10x14 inches, from Cappelletti or 2 Iron & Salt Rosemary focaccia)
  • 8 oz mascarpone cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, pressed or finely minced
  • pinch of freshly grated nutmeg
  • 1 cup finely shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 to 2 small Yukon Gold potatoes, scrubbed
  • 1 tbsp extra virgin olive oil (plus more for drizzling)
  • kosher salt and freshly cracked black pepper
  • 4 spring onions
  • 1/4 cup fresh chive flowers (blossoms pulled from their stems)
  • cornmeal, for dusting the pizza stone

Method
 

  1. Preheat the Grill: Place your pizza stone directly on the outdoor grill grate.Pre-heat the grill on high for at least 15 to 20 minutes until the stone is thoroughly hot.
  2. Char the Spring Onions: Toss the whole spring onions with a tiny drizzle of olive oil, salt, and pepper. Place them directly on the grill grates next to the stone. Grill for 2 to 3 minutes per side until charred and tender. Remove, chop into1-inch pieces, and set aside.
  3. Make the Cream Base: In a medium bowl, whisk together the mascarpone, fresh lemon juice, pressed garlic, and freshly grated nutmeg until smooth and spreadable.Season with a tiny pinch of salt.
  4. Slice the Potatoes: Using a mandoline equipped with its safety guard, slice theYukon Gold potatoes paper-thin so they are translucent.
  5. Assemble the Focaccia:
    1.    Spread the seasoned mascarpone mixture evenly across the top of the pre-baked focaccia slab.
    2.    Sprinkle a light, even pinch of dry breadcrumbs directly over the mascarpone layer.
    3.    Scatter the shredded mozzarella and grated Parmesan over the crumbs.
    4.  Layer the translucent potato slices on top, overlapping them slightly like shingles.
    5. Lightly brush the potato layer with olive oil and season with salt and pepper.
  6. Grill and Crisp: Dust the hot pizza stone with a handful of cornmeal. Carefully slide the loaded focaccia onto the stone using a pizza peel or a flat baking sheet. Close the grill lid.
  7. Watch the Bottom: Cook for 8 to 10 minutes. Check the bottom of the focaccia frequently after the 5-minute mark; you want the crust to crisp up and catch the edge of a rustic char without burning, while the cheese melts and the potatoes soften into a tender, au gratin bite.
  8. Finish and Serve: Remove from the grill. Scatter the charred spring onions and the purple chive flowers across the top. Slice into your favorite shapes and serve immediately while hot.