- 2
Ingredients
- 2 T EVOO
- 1.1 kg onions, sliced
- 2 desiree potatoes
- 1/2 quantity olive dough
- 10 prosciutto slices
- 2 rosemary sprigs, leaves picked
- EVOO to drizzle
Preparation
Step 1
Caramelise onions-heat on low cook 2 hours, stirring every 10 minutes. Cool
Cut potatoes about 2mm thick and place in a large bowl of water, then drain. Put potato in a pan, cover with water and simmer for 3-5 minutes until almost tender. Plunge into cold water. When cool, drain and set aside.
Make half quantity of EVOO bread. Divide 400g piece into 2 portions. Roll out each to a thin 30cm x 15cm rectangle, making sure you let dough rest for a couple of minutes between rolls. Transfer to a greased and lined tray. Leave to prove in a warm humid place for 10 minutes.
Preheat oven to 220C. Spread a thin layer of caramelized onions over each piece of dough, leaving a 1 cm border around the edges. Arrange the potato slices on top so they are slightly overlapping. If using proscuitto, lay the slices over the potato to cover evenly. Sprinkle the rosemary on top, season, and drizzle with a little EVOO. Seat aside to proof for a further 10 minutes.
Reduce oven temp to 200C. Bake the bread for 25 minutes, rotating the tray after 10 minutes. When cooked, the bread should have a crisp brown base and edge. Prosciutto should be crisp.