ABM- Potato Focaccia
Dough made in bread machine, baked in conventional oven.
List of Ingredients
- 2 1/2 teaspoons yeast
- 1 1/2 teaspoons salt
- 1 cup rye flour
- 2 cups all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoons freshly ground black pepper
- 1 cup (8 ounces) mashed potatoes, from scratch or instant
- 1/4 cup garlic oil or olive oil
- 2/3 cup water
- 2 tablespoons olive oil, for top before baking
Instructions
- Place all the ingredients in the machine, program for DOUGH or MANUAL, and press START. The mixture will be very dry and crumbly at first. Do not add more water until the potatoes give up their cooking liquid-about 5 minutes into the first kneading cycle. Then add just enough to make a firm ball.
- At the end of the final cycles, remove the dough, which will be quite tacky and soft, to a lightly floured work space. Sprinkle the dough with flour and knead briefly by hand, adding only enough flour to form a soft ball of dough.
- Place the ball of dough either on a wooden pizza paddle sprinkled with cornmeal or on a cornmeal dusted baking sheet. Cover with a clean cloth and let the dough rise for 30 minutes in a warm place.
- Preheat the oven to 450 degrees F with either a rack or a pizza stone or tiles in the center position. Just before placing the dough in the oven, indent the top of it with your figertips, pushing down rather aggressively to deflate it, not completely but by about a third.
- Drizzle it with olive oil. Slide the pan into the oven or the dough onto the pizza stone or tiles. Bake for 10 minutes at 450 degrees F, then lower the oven to 375 degrees F. and bake an additonal 5 to 7 minutes, or until the top is deep golden brown and the bottom is browned as well. (Use a wide metal spatula to lift up a corner and take a peek.)
- Serve hot, warm, or at room temperature.
Final Comments
From Lora Brody Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine
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