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Plain Focaccia Bread

Ingredients: 1 lb. potatoes, preferably Yukon Gold or Yellow Finn, peeled, boiled and mashed 1 package active dry yeast 1/2 tsp. sugar 4 to 4-1/2 cups all-purpose flour 1 tsp. salt 1 tbsp. olive oil Instructions: Peel, boil and mash the potatoes; you should have two cups. Reserve the potato water. Cool to lukewarm. Meanwhile, in a small bowl combine the potato water, yeast, and 1/2 teaspoon sugar stirring to combine. Let the mixture proof (foam- up) 8 to 10 minutes. In a large bowl of an electric mixer with a dough hook or beaters, combine flour and salt. Add the cooled mashed potato and yeast mixture. Beat the dough at medium speed 5 to 8 minutes. The dough will be wet and sticky. Add up to 1/2 cup more flour. The dough will still be somewhat wet and sticky. Beat in the oil. Lightly coat a large bowl with vegetables oil. Scrape the dough into the bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight. The next day, punch the dough down and top as desired. Traditionally baked for 40-50 minutes at 400 degrees in a lightly greased 14-inch deep dish pizza pan. VARIATIONS: 2 tbsps. olive oil, 1 cup chopped black olives-drained, 1 tablespoon fresh rosemary –chopped and 1 teaspoon sea salt. Once the dough has been pressed into the pizza dish, let rise for 45 minutes in a warm place. Brush with olive oil, scatter the olives and rosemary over the dough and press in slightly. Sprinkle the surface with salt. 1-1/2 cups assorted dried fruits (apples, pears, cherries, figs, prunes, apricots etc.), 1 vanilla bean split, 1 egg white and 1 tbsp. raw sugar. In a saucepan combined the dried fruits, vanilla bean and 4 cups of water. Bring to a boil, reduce heat and simmer 20 minutes or until the fruit is softened. Drain and reserve the vanilla bean. Dry the fruit. In a small bowl whisk egg white till foaming. Brush the surface of the dough with egg white, arrange the fruits pressing in slightly. Arrange the vanilla bean decoratively in the center. Sprinkle the surface with sugar. Bake for 40-50 minutes. Or until the crust is golden and sounds hollow when tapped. Cool on a rack and serve warm or at room temperature.

Bake at 400 Degrees Pre-heat: 400 degrees 40-50 minutes

Anonymous Contribution, Italy

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