Foccacia di patate

Yield: 1 Servings

Measure Ingredient
1 pack Dry or cake yeast
1½ cup Warm water; (about 110 degrees)
4 cups All-purpose flour
1½ cup Potatoes; peeled, boiled, mashed, (or riced)
2 teaspoons Salt
¼ cup Olive oil to finish

This is popular in the extreme south of Italy where they grow potatoes.

It's easy to do and almost cakelike in it's lightness. Ingredients: makes a little over 2 pounds of dough

Method: In the bowl of a mixer, put in yeast, water and 1 cup flour, stirring to mix. After about 5 minutes, add remaining ingredients and mix with dough hook until fully combined. Knead at medium speed for 5 minutes or so until the dough is soft and elastic. Put the dough in an oiled bowl, cover with plastic wrap and let double in bulk, 1½ to 2 hours. Divide the dough into two pieces and roll out, stretching and pushing with fingers to fill an oiled 12 inch pizza pan piercing through with a fork about an inch apart all over the dough. Cover and let rise again to nearly double, 30 to 45 minutes. Preheat oven to 400. Add toppings or just sprinkle with 2 teaspoons kosher salt, top with oil and bake.

These breads are fast and simple to do. You can even use them as the base for leftovers. Gently press in those broccoli spears, top with a little mozzarella and parmesan cheese. You get the idea. Last idea - kids like to play chef and here's one they can do. Try your hand at foccace. They're easy, tasty and showy. Enjoy, very much.

Posted to FOODWINE Digest by Bob Pastorio <pastorio@...> on Feb 19, 1998

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