- Cooking Time:
- Servings: 8
- Preparation Time:
- 4 1/3 cups flour
- 1 cup extra virgin olive oil
- 1 tsp salt
- 3/4 cup lukewarm water (110°)
- 10 oz potatoes
- 1 pkg active yeast
- black & / or green olives
- cherry tomatoes
- rosemary sprigs
- Preheat oven to: 400°
- Peel potatoes and cook in vented, plastic bag in microwave until soft; then mash or rice. (You can use left over mashed potatoes, but decrease liquid appropriate to how moist they are.)
- Combine the potatoes with the flour, yeast and a pinch of salt in a food processor with metal blade, pulsing until mixed.
- Add the lukewarm water and then the oil a bit at a time until it absorbs into the dough mixing with the dough blade.
- When the oil is all worked in, wipe a cookie sheet with olive oil, and spread out the dough over the surface with oiled hands.
- Let dough rise for 2 hours in a warm moist place. (boil water in a Pyrex measuring cup in microwave for several minutes and leave it in the oven with the dough to rise as a "proofing oven".
- (If you don't want to "proof" the dough in the microwave. pour several cups of boiling water into a pan in the bottom of your oven for heat and moisture and raise the dough in there.)
- Decorate the top of the Focaccia with slices of the olives and slices of cherry tomatoes. Sprinkle on some fresh or crushed rosemary.
- Bake 35 to 40 minutes at 400° or until golden brown
- Serve immediately or when cooled, it is good either way.
NotesI couldn't believe it when I found out the best Focaccia I had ever tasted used Potatoes in the dough! It works.