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Bread, Focaccia, Puglia-Style

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 21 Oct 2018 17:24:32 -0700
v118.n041.5
* Exported from MasterCook *

                       Bread, Focaccia, Puglia-Style

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Italian                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         BOIL:
   8             ounces  l Yukon gold potatoes -- peeled
                         WHISK:
   1 1/2      teaspoons  active dry yeaast
      1/2      teaspoon  sugar
                         ADD:
   4 1/2           cups  all-purpose flour -- to 5C
   2          teaspoons  fine sea salt
   2        tablespoons  olive oil

This dough can also be baked into one large loaf in an 11Ã?17" baking 
sheet. And while sliding the pan directly on a preheated baking stone 
results in the crispiest crust, you don't have to use one at all.

Makes two 8 1/4 x 11 3/4" loaves, (16 servings)

Total time: 2 hours + rising time

Boil potatoes in water in a saucepan over high heat until 
fork-tender, 15 minutes; remove and press through a ricer (or mash 
until completely smooth). Reserve 1 1/2 cups water and let it and the 
mashed potatoes cool to 105F to 115F.

Whisk together yeast, sugar, mashed potatoes, and reserved water in 
the bowl of a stand mixer; let stand until foamy, 10 minutes.

Add 4 1/2 cups flour, salt, and oil. Combine ingredients with paddle 
attachment on low speed.

Knead dough with dough hook on medium speed until it pulls away from 
sides of bowl, 5 to 8 minutes. The dough will be wet and sticky.

Transfer dough to an oiled bowl, cover with plastic wrap, and let 
rise in a warm place until nearly doubled, about 1 hour.

Generously oil two 8 1/4 x 11 3/4" baking sheets and press dough 
evenly to edges. If it won't reach edges of baking sheets, cover and 
let relax 10 minutes before trying again. Cover dough with kitchen 
towels (or nonstick spray coated parchment paper) and let rise until 
puffy, 1 to 2 hours.

Preheat oven to 425F with a baking stone inside.

Dimple dough by pressing finger tips into it. Drizzle dough with more 
olive oil and sprinkle with sea salt. Bake dough until golden, 20 ? 
25 minutes. Transfer focaccia to a rack and let cool. Focaccia is 
best served the day it's baked.

Source:
   "Cuisine at Home"
Start to Finish Time:
   "2:00"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 2g Fat (13.0% 
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 1mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Fat; 0 
Other Carbohydrates.

NOTES : 2013 - 0925