Potato Focaccia

By stancec44

Chef Andre from In Good Taste class says to replace the 1 c. lukewarm milk with 1 c. lukewarm potato water from cooking the potatoes.

Ingredients

• 2 med. starchy potatoes (about 1 lb.)(If they are rather moist after they are mashed, let tehm sit in fridge overnight, uncovered)
• 1 c. milk, lukewarm (see above note)
• 2 1/2 tsp active dry yeast dissolved in 1/4 c. water
• 3 c. high gluten flour
• 2 tsp sea salt
• fresh herbs: oregano, thyme or sage (or combo)
• Pitted olives (opt.)
• 1 medium onion, sliced thin
• 6 Tbsp. olive oil, plus 2 Tbsp. for greasing the pan, and 1-2 Tbsp for drizzling over the top 1 1/2 to 2 tsp coarse salt

Details

Servings 1

Preparation

Step 1

Boil the potatoes until they are cooked, immediately drain, peel and mash them with fork (or better yet, with ricer) being careful to eliminate any lumps. Cool to room temp.

Mix the flour, potatoes, 2 tsp fine sea salt and the chopped herb(s) together; add dissolved yeast liquid, olive oil and milk (or potato water). NOTE: Add 80% of the above first, decide if need more after dough forms).

Knead gently (use cupped hand and move dough from edge to center), until smooth, soft & elastic. Set it in an oiled bowl, cover tightly with plastic wrap and let rise until doubled.

While dough rises, saute onions in olive oil over medium heat until soft and caramelized. Let cool.

Bush olive oil on a 10/5 x 15/5" baking pan (dark coated yields browner crust) with 2" sides. Place the dough (don't knead to preserve air bubbles, which you want) in the pan and GENTLY press with your fingertips out to the edges. Make sure dough top is dimpled when done. Cover and let rise until half-doubled. Sprinkle with olives (opt) and onion, pressing in slightly. Sprinkle coarse salt and a litte more olive oil over the top.

At least 30 minutes before you plan to bake the bread, heat oven to 400. Bake until the top and the underside are golden, about 25 minutes.