Nostalgica Focaccia with Potatoes, Blue Cheese and Rosemary

Featuring: Nostalgica Gluten-Free Pizza Dough Mix

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1 package Nostalgica Pizza Dough

1 small white potato, cut into 1-inch cubes 

2 tbsp olive oil, divided 

1/2 cup crumbled blue cheese 

3 sprigs fresh rosemary, stemmed 

1 tsp sea salt 

• In a large mixing bowl, make dough according to package instructions, cover with plastic wrap and a damp tea towel and set aside to double in size, about 1 hour. 

• Meanwhile, place potato cubes in a small sauce pot, cover with cold water and bring to a boil over high heat and cook until fork tender, about 2 minutes. Strain and set aside to cool. 

• Preheat oven to 400ºF.

• Wet a piece of crumbled parchment paper (large enough to fit in and up sides of an 8-inch square baking dish) under warm water, wring out excess water, then spread it out to fit inside baking dish. Drizzle 1 tbsp of olive oil on top of parchment paper. 

• Transfer risen dough to prepared baking dish and press lightly with greased fingertips to fit pan, then top with potato, crumbled blue cheese, rosemary leaves and sea salt, then bake until golden and dough is thoroughly cooked, about 35 to 40 minutes.Remove from oven, drizzle with remaining 1 tbsp olive oil, slice into squares and serve. 

Makes 1 loaf