I love focaccia for Sunday brunch, but I hate the hassle.
I recently found this great recipe. Try it! You'll find it so simple to make, you might make it frequently as I now do.
1 russet or Yukon Gold potate, to measure 1 cup when peeled and cut into small chunks
2 1/1 cups cool water
4 c. bread flour
2 1/2 tsp instant yeast
1 tsp. sugar
34 tsp. salt
1 Tbsp., plus 1/4 ci[ EVOO, divided
Toppings: fresh herbs, roasted cherry tomatoes, carmelized onions, Pitted olives or roasted peppers.
Coarse salt, to tast.
Combine potatoes and water in a small saucepan, cover and bring to a boil. Cook until potatoes fall apart when pierced with a fork (similar to making mashed potatoes).
Blend water and potatoes until smooth and put aside to cool to about 120 degrees, (warm, not hot). If using a blender, take care, because this can "erupt".
In a large bowl, whisk together flour, yeast, sugar and salt. Add the cooked potatoe puree and mix until you have a wet, sticky dough (about 30 seconds). Cover with plastic wrap and let it rise 2 to 3 hours undisturbed until it has tripled in size.
Lightly oil a rimmed baking sheet or 2 9 -10 inch round pans with 1 Tbsp extra virgin olive oil. Scrape the dough into the pan. Dipping your fingers in remaining 1/4 cup olive oi, use your hands to gently pull and press the dough to the pan edges and drizzle the rest of the oil to make a pizza like crust with dimples.
You may now add toppings in a decorative manner. Let the dough rise again until it reach the edges of the pan, about 45 minutes. Sprinkle with coarse and and bake in a preheated 400 degree ove on the center rack for 30-40 mines. Remove pan from oven and let cool before removing from pan. Serve immediately or later at room temperature.
Mangia!!
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