Focaccia pugliese (focaccia from puglia)
Yield: 2 Focacce MMMM
Ingredients:
- 8 oz Potatoes
- 1 1/4 ts Dried yeast
- 1 1/2 c Warm water
- 3 3/4 c Durum flour
- 2 ts Salt MMMMM--------------------------TOPPING-------------------------------
- 3 tb Olie oil
- 1 lg Ripe tomato cut into small -- pieces
- 2 ts Capers rinsed
- 1/2 ts Salt
- 1/2 ts Oregano
Instructions:
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" roind 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.
