Potato Focaccia Dough
This dough, made with mashed potatoes creates a focaccia with soft interior and a crisp crust, and can be used to make a large focaccia with a simple herb topping, or used to make small, fried mini party pizzas. Making focaccia is a very easy way to begin making bread if you have never tried it before. You can start with a simple flat bread brushed with just a little olive oil and salt, or add almost any topping you desire. In Puglia, focaccia is often found topped with thinly sliced potatoes, salt, and chopped rosemary.
Deborah Mele 2011
Yield: Makes 1 Large Focaccia
Prep Time: 1h 20 mins
Cook Time: 20 mins
The addition of mashed potatoes creates a very tender focaccia.
2 Teaspoons Instant Yeast
1 Cup Mashed Potatoes
1 1/2 Cups Warm Water
4 - 5 Cups All-purpose, Unbleached Flour
1 Teaspoon Salt
6 Tablespoons Olive Oil
Topping Of Choice (See Options In Notes Above)
In a large bowl, combine the flour, salt, yeast, olive oil, potatoes and half the water.
Mix thoroughly with a wooden spoon, adding as much additional water as is needed to create a shaggy dough.
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Preheat the oven to 425 degrees F.
Punch down and place on an oiled baking sheet, forming into an oval or circle.
Dimple the top surface with your finger tips, and then add your topping of choice.
Bake about 20 minutes or until golden.
Serve warm or at room temperature.