Potato Pie - {Schiacciata Di Patate}

Recipe Ingredients

		Dough
1 1/3 cups	315ml	Warm water
2 1/4 teaspoons	11ml	Yeast
3 cups	187g / 6.6oz	Flour
2 tablespoons	30ml	Olive oil - plus more
1		Salt
		Filling
5 tablespoons	75ml	Cold-pressed extra-virgin olive oil - plus more
2		Garlic cloves - minced
5		Potatoes - sliced
1		Onion - sliced (large)
2 tablespoons	30ml	Washed capers
2 tablespoons	30ml	Diced dried tomatoes - (optional)
		Parmigiano-Reggiano - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix yeast and warm water in a large bowl, and let stand 5 minutes. Add flour, olive oil and salt and mix together until smooth and elastic. Cover with plastic wrap and put aside until dough doubles in size, about 2 hours. Punch dough down and divide in two. Wrap each piece loosely in plastic and let stand 10 to 15 minutes.

Heat 3 tablespoons of olive oil in a skillet. Add one minced garlic clove, then potatoes and salt and pepper to taste. Fry over medium-high heat 20 minutes until potatoes start to turn brown.

In a separate pan, heat 1 tablespoon of olive oil and add remaining garlic, onions and salt and pepper. Fry over medium-high heat for about 10 minutes. Just before onions are done, mix in the capers. Combine potatoes and onions in a large bowl and allow to cool.

Roll out half the dough and stretch thinly across the bottom of a lightly oiled 9- by 13-inch baking pan. Spoon potatoes and onions evenly over dough. Sprinkle sundried tomatoes on top. Roll out other half of dough and stretch it across the top of potato mixture. Seal edges all around.

Cut a few slots in the top to allow steam to escape. Brush with olive oil and sprinkle with Parmigiano-Reggiano and black pepper. Bake for 25 to 35 minutes in a 350 degree oven, or until top turns golden brown. Allow to cool before serving.

This recipe yields 4 to 6 servings.

Source:
The Los Angeles Times, 02-17-2002

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