* 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"
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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