Potato, Sage and Lemon Zest Focaccia

• 1 ball focaccia dough (see recipe)
• 1/4 cup olive oil
• 3 cloves garlic, smashed and peeled
• 1 medium Yukon Gold potato (about 4 ounces), peeled
• 1 tablespoon sage, finely chopped
• Finely grated zest of 1 small lemon
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

1. Heat oven to 450 degrees.
2. Place a small skillet over medium heat and add olive oil.
3. Add garlic and cook until caramelized and golden brown, 2 to 6 minutes.
4. Remove from heat and cool.
5. Using a mandolin or knife, thinly slice potato.
6. Toss with 1 tablespoon garlic oil (reserve remaining oil and garlic), sage, lemon zest, salt and pepper.
7. Pour remaining garlic oil into bottom of a 9-inch cake pan.
8. Pat dough evenly into pan, leaving a small gap between dough and edges of pan.
9. Chop garlic cloves and press into dough.
10. Layer potato-sage mixture on top.
11. Bake until potatoes and focaccia are golden brown, 30 to 35 minutes.

focaccia, olive oil, garlic, potato, sage, lemon, salt, black pepper

Taken from cooking.nytimes.com/recipes/1014683 (may not work)