Slow-Cooked Potato Rosemary Focaccia

Method

1. Gather and prep everything first: pizza dough, olive oil, mozzarella and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the potato rosemary and let it slow-cooked, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with flaky sea salt right before serving.
6. Serve warm, ideally with something to soak up the sauce.