Idaho Potato Focaccia

Serves: 
8

A garlicky potato mixture tops this golden brown focaccia. Cajun seasoning adds a nice spicy touch.

Ingredients

1 lb. frozen white bread dough, thawed
Cooking spray, as needed
2 medium Idaho potatoes, washed and diced
1 small onion, thinly sliced and separated into rings
2 cloves garlic, minced
2 tbsp. minced fresh herbs such as chives, parsley, oregano, rosemary
1 tsp. Cajun seasoning

Steps

1. Spray large baking sheet with pan release. Pat thawed dough onto pan, forming 9-in. round. Spray dough with pan spray and allow to rise in warm place until nearly doubled.

2. Preheat oven to 425° F. In medium bowl, toss together remaining ingredients. Spray another baking sheet with pan release. Spread mixture evenly to make one layer. Bake 15 min. and cool.

3. Turn oven to 350° F. Transfer cooled mixture to top of dough and press firmly and evenly to the edges. Bake 35-40 min. or until golden brown.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources