Focaccia

By ezunich

Ingredients

• 8 oz small Yukon gold potatoes, peeled
• 1 1/2 tsp yeast
• 1/2 tsp sugar
• 4 1/2 - 5 cups flour
• 2 tsp fine sea salt
• 2 tbs olive oil

Details

Servings 2

Preparation

Step 1

Boil potatoes in water in a saucepan, over high heat until fork-tender, 15 minutes; remove and press through a ricer (or mash until completely smooth). Reserve 1 1/2 cups water and let it and the mashed potatoes cool to 105°-115°.

Whisk together yeast, sugar, mashed potatoes and reserved water in the bowl of a stand mixer; let stand until foamy, 10 minutes.

Add 4 1/2 cups flour, salt and oil. Combine ingredients with paddle attachment on low speed.

Knead dough with dough hook on medium sped until it pulls away from sides of bowl, 5-8 minutes. The dough will be wet and sticky.

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until nearly doubled, about 1 hour.

Generously oil two 8 1/4 x 11 3/4 inch baking sheets and press dough evenly to edges. If it won't reach edges of baking sheets, cover and let relax 10 minutes before trying again. Cover dough with kitchen towels (or nonstick spray coated parchment paper) and let rise until puffy, 1-2 hours.

Preheat oven to 425° with a baking stone inside.

Dimple dough by pressing finger tips into it. Drizzle dough with more olive oil and sprinkle with sea salt. Bake dough until golden, 20-25 minutes. Transfer focaccia to a rack and let cool. Focaccia is best served the day it's baked.