Focaccia pugliese (focaccia from puglia)

Yield: 2 focacce

Measure Ingredient
8 ounces Potatoes
1¼ teaspoon Dried yeast
1½ cup Warm water
3 tablespoons Olive oil
1 large Ripe tomato, cut into small pieces
3¾ cup Durum flour
2 teaspoons Salt
2 teaspoons Capers, rinsed
½ teaspoon Salt
½ teaspoon Oregano

DOUGH

TOPPING

About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. Drain & mash them. Use the potatoes while they are still warm.

Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes & salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover & let rise till doubled.

Divide the dough in half & shape into a ball. Place each ball into a well oiled 9" round baking pan & stretch the dough towards the edges.

Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled.

Preheat the oven to 400F. Dimple the dough with your finger.

Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks & eat at room temperature.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-27-95

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