Recipe

Potato Focaccia Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 12 months ago I got the recipe from In Nonna's Kitchen (nonna means grandmother in Italian). This book has no single food photos except some nonna's storys and their recipes, I've made some of them many times, this focaccia is one of them :) source: gattinamia.blogspot.com... More Prep:20m Cook:35m Servings:8	Lillyann
	pizza italian bread pizza potato baking bread focaccia mediterranean

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Ingredients

2 medium starchy potatoes * (abt 1 pound)

1 cup milk, lukewarm

2 1/2 tsp active dry yeast dissolved in 1/4 cup water

3 cups high gluten flour

2 tsps sea salt;

spoonfuls of oregano + thyme + sage

6 Tbps olive oil, plus 2 Tbps for geasing the pan and 1 or 2 Tbps for drizzling over the top

1 1/2 to 2 tsps coarse sea salt

* if your potatoes are rather moist, after mashed, let them sit in the fridge overnight, uncover.

Directions

Boil the potatoes until they're cooked, immediately drain, peel, and mash them with fork, being careful to eliminate any lumps. Cool to room temp.

Mix the flour, potatoes, 2 tsps fine sea salt, and the chopped herb together, add in dissolved yeast liquid, olive oil, and milk (add 80% first, decide on the rest after the dough forms).

Knead until the dough smooth, soft and elastic.

Set it in an oiled bowl, cover tightly with plastic wrap and let rise until doubled.

Brush olive oil on a 10.5 x 15.5-inch baking pan (dark coated yields for browner crust) with 2-inch sides.

Place the dough (don't knead... so as to save air bubbles inside) in the pan and gently press it out to the edges. With your hands moistened in oil, dimple the top.

Cover and let rise until half-doubled. Sprinkle coarse salt and a little more olive oil over the top.

At least 30 mins before you plan to bake, preheat the oven to 400F (200C). Bake until the top and the underside are golden, abt 25 mins.

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Comments

recipesrule 10 months, 4 weeks ago said:
This really caught my eye, as my mom has made bread with potato in it and it was really good. Only problem is I have never seen a pan as you described with 2 inch sides. I have a jelly roll pan, but it only has about 1 inch sides. Any suggestions? Thanks for the post.
Betty

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