Matching Food and Wine: Potato Focaccia – Red Wine Corte Fiore, Lupi Reali Appassimento

The Lupi Reali Appassimento is a Montepulciano-based red wine from the Italian region Abruzzo. The use of the appassimento process creates a wonderfully pleasing fruity wine with elements of dark cherries, spices and herbs. The aftertaste brings elements of ripe grape sweetness.

This wine is often served with potato-based dishes and pizzas but it also perfectly matches with different combinations of pasta.

We prepared a potato focaccia to better savour this wine and enhance its characteristics.  You should believe us when we say that this was a rather apt combination!

This wine is imported to Denmark from, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.


INGREDIENTS for 6-8 servings (for a 40 x 25 cm baking pan):

For the dough

500g Manitoba flour
3.5g dried yeast
350g water
20g extra virgin olive oil
10g salt

For focaccia topping

4- 5 medium size potatoes
1 fresh mozzarella
torn up extra virgin olive oil

Prepare the dough: pour the ingredients all together in a bowl and mix, preferably with a stand mixer, until obtaining a smooth and sticky dough.

Transfer the dough into a big and oiled bowl (the dough will double) and brush the top with a little oil. Cover the bowl with plastic wrap and store in the refrigerator for up to 12 hours.

Using a mandoline slicer or food processor, slice the peeled, washed and dried potatoes, very thinly and place in a bowl. Add 3 tbs olive oil and sprinkle with salt. Mix well until the potatoes are evenly coated with oil.

Preheat the oven to 230˚C.

Oil the rectangular baking pan with extra virgin olive oil. Pour the dough in the pan, using your fingers to spread it. Drizzle a tablespoon of olive oil and rub it over the surface.

Scatter the mozzarella over the focaccia and start layering the potato slices, overlapping the slices slightly until all the dough is covered. Sprinkle with some oregano.

Place focaccia on the lowest rack of the oven and bake for 15 minutes. After 15 minutes, move the pizza in the middle rack and bake for another 15 minutes.

Serve hot or at room temperature.

Francesca & Marinella 


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