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Potato Focaccia

List of Ingredients




8 ozs. mashed potatoes
1 1/2 tsp. active dry yeast
3 cups bread flour
1 cup lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 Tbsp. dry Italian seasoning herb mix
1 tsp. salt
1 Tbsp. olive oil

Crisco (for greasing pans)

Extra-virgin olive oil
Coarse salt

Focaccia I Preparation:
Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 Tbsp. milk.

Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 tsp. honey dissolved in the water in
a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)

Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and
mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in
a machine) until smooth.

Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place.* Punch
dough down and divide in half. Put dough halves in greased 9 inch cake pans and spread over bottom. Cover with towel and let rise
until doubled.

Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400° F
oven with pans directly on the pizza stone for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack.

Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1
tsp.). Focaccia Tips: * Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the
texture and flavor of the focaccia. ** Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and
walnuts, etc. Add fresh herbs only after baking.


Recipe