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
- 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.