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Potato Focaccia Focaccia con le Patate

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 12 Jun 2018 17:18:33 -0700
v118.n021.4
* Exported from MasterCook *

               Bread, Potato Focaccia  Focaccia con le Patate

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Ethnic
                 Italian                         Main Dish
                 Posted                          Potatoes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         For The Focccia:
   4 1/4         ounces  potatoes -- (150g)
   3               cups  all-purpose flour -- (350g)
   1           teaspoon  sugar -- (4g)
   1 1/4    tablespoons  yeast -- fresh, (15g), crumbled
   1                cup  water -- lukewarm, (250ml)
   3        tablespoons  extra-virgin olive oil -- ((50ml), plus
   1           teaspoon  extra-virgin olive oil
   2          teaspoons  salt -- (12g)
                         For The Genoese Brine:
      1/2           cup  water -- (50ml)
   3        tablespoons  extra-virgin olive oil -- (25ml), pluis
   1           teaspoon  extra-virgin olive oil
   2          teaspoons  coarse salt -- (7g)

Prep Time:  20 min
Cooking Time:  20 min
Rising Time: 2 1/2 hrs

To Make The Focaccia:  Reserving one potato, put the rest in a 
saucepan and cover with cold water.  Bring to a boil and cook until 
tender, about 15 min.  Drain the potatoes, let cool slightly and then 
mash them.

Put the flour onto a clean work surface, add the sugar, and make a 
well in the center.  Dissolve the yeast in the water.  Pour the yeast 
mixture into the well, and gradually start incorporating it into the 
flour a little at a time.  Add the mashed potatoes and oil.  Lastly, 
add the salt and knead the dough until soft, smooth, and elastic.

Let the dough rest for about 10 min.  Form it into a ball and let it 
rise on a work surface 40 min.

To Make The Brine:  Combine the water, olive oil, and coarse salt in 
a bowl.  Stir to make an emulsion and then let it rest.

Roll out the dough to a thickness of 3/4" (2cm) and transfer it to a 
round baking pan greased with oil.  Let it rest for another 10 min, 
then spread out the dough using your fingers to cover the base of the pan.

Sprinkle the focaccia with the Genoese brine smearing it over the 
surface with your hands, and prod the dough with your fingers to form 
small dimples where the seasoning will collect.  Let it rise in a 
warm place and until doubled in volume, about 90 min.

Thinly slice the remaining potato and arrange the slices over the 
focaccia.  Bake in the oven at 480F (250C) for 20 min, or until the 
potato is cooked and the focaccia is brown and slightly crispy.

Serves 4

Source:
   "Pizza, Breads & More"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 579 Calories; 24g Fat (36.8% 
calories from fat); 12g Protein; 79g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 2014mg Sodium.  Exchanges: 5 Grain(Starch); 0 Lean 
Meat; 4 1/2 Fat; 0 Other Carbohydrates.