Focaccia with Pesto and Potatoes

Lightly oil an 8-inch (20-cm) cake pan or similar pan. Place the dough in the prepared pan and gently stretch it to the edges, pulling it from the center outward to achieve an even thickness. If the dough springs back toward the center and is difficult to work with, cover and set it aside to relax for 10 minutes, then continue coaxing the dough out to an even thickness. Cover with a kitchen towel and let rise until almost doubled in bulk and very soft and puffy, about 45 minutes.

Preheat an oven to 475 degrees F (245 degrees C).

Using your fingertips, dimple the dough vigorously in several places, leaving indentations about 1/2 inch (12 mm) deep. Again cover the pan with a towel and let rise for 20 minutes longer.

While the dough is rising, in a small saute pan over medium-low heat, warm the olive oil. Add the onion and saute until tender and golden, about 6 minutes. Remove from the heat and let cool.

Using the back of a spoon, spread the pesto evenly over the dough, using the larger amount if you want the finished focaccia to have a fuller pesto flavor. Arrange the potato slices in concentric circles atop the pesto, leaving gaps between the circles. Top evenly with the sautéed onion and the pine nuts. Scatter the Parmesan over the surface, including around the rim. Bake until golden brown and cooked through, 15-18 minutes. Transfer the pan to a rack and let stand until the focaccia is barely warm, about 10 minutes, then serve.