Focaccia adapted from "My Bread" by Jim Lahey Recipe

1

Ingredients

1 cup (200g) Yukon Gold potato (cut into 1" chunks
2 1/2 cups (600g) water (to cook potatoes)
4 1/2 cups (600g) bread flour
2 t salt
1 t sugar
2 1/2 t yeast (active dry or instant)
Olive oil (for handling dough)
coarse salt (to top dough)
herbs (to top dough)

Preparation

Step 1

Cook potatoes covered over medium heat until chunks fall apart

Blend potatoes and cooking liquid until smooth

Cool to 120 degrees

In a large bowl stir together the flour,yeast, sugar and salt. Add the potato puree. Stir all ingredients together until mixed.

Cover and let sit at room temperature until tripled in size (2 - 3 hours)

Scrape dough onto a lightly oiled half-sheet pan. Oil your hands and stretch the dough to fill the pan. Press the dough out to the edges of the pan. Use fingertips to creat "dimples" in the dough.

Bake at 400 degrees for 30 - 45 minutes until evenly golden brown.