Recipe by MsKittyKat
Cooking time includes rising time. I don't own a Kitchenaid type mixer so the instructions are for hand kneaded bread. I imagine a mixer would work just fine for mixing and kneading. This is a great way to use up leftover mashed potatoes.
Top Review by TooAllergic
**I made this from an apparent duplicate recipe, so I am re-posting my review**My husband and I at 1/3 of the pan right after it came out of the oven. This is wonderfully delicious focaccia. And so easy! I made it for Thanksgiving instead of rolls and it was a big hit! I used 1/4-1/2 Cup less flour (however I live in the desert!!!). I used purple, red and yellow fingerlings and fresh rosemary--a heaping TBSP (I always use more fresh than dry). ***You might want to clarify the oil for the bowl is different from the oil for the drizzle/brush (we kept the raw garlic in it--mashing it in our mortar and pestle with some of the rosemary and oil and drizzled it all over!!). We used coarse sea salt to sprinkle.
- 2 1⁄2 teaspoons active dry yeast
- 4 1⁄2 cups all-purpose flour
- 2 cups mashed potatoes
- 1 tablespoon salt
- 2 garlic cloves, sliced thin
- 1 teaspoon crumbled dried rosemary
- 1⁄3 cup olive oil
- 1 1⁄2 lbs red potatoes
Directions See How It's Made
- In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy.
- In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well.
- Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic.
- Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil.
- Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
- While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.
- Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk.
- Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic.
- Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F oven for 40 to 50 minutes, or until it is golden.
- Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.