Mean Chef's Focaccia Di Patate Alla Genovese

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003. His comments: "Source: 'In Nonna's Kitchen' "

• Ready In: 2 hrs 25 mins
• Yields: 1 loaf

Ingredients

• 2  potatoes (1 lb)
• 1  cup milk
• 2 1⁄2 teaspoons dry yeast (or 2/3 oz fresh yeast)
• 14  ounces all-purpose flour
• 2  teaspoons sea salt
• 10  fresh sage leaves, finely chopped
• 6  tablespoons extra virgin olive oil, plus extra for the pan and drizzling over the top
• 2  teaspoons sea salt

Directions

1. Peel and dice potatoes.
2. Boil in salted water until tender, drain and put through a ricer (no lumps).
3. Cool to room temperature.
4. Warm milk to 110 degrees, sprinkle yeast over top, whisk in and let sit for 10 minutes.
5. whisk 6 tbl oil into yeast mixture.
6. Add potatoes, flour, 2 tsp salt and sage.
7. Mix with paddle until dough is formed.
8. Change to dough hook and knead on low for 3 minutes, until dough is soft and slightly sticky.
9. Finish kneading by hand on floured work surface.
10. First rise: 1 hour.
11. Preheat oven with baking stone to 400.
12. Oil a 1/2 sheet pan, place dough in pan and press out to edges.
13. Dimple top, sprinkle with coarse salt, cover with cloth and let rise 30 minutes.
14. Sprinkle with olive oil.
15. Place pan directly on stone and bake until top and underside are golden, about 25 minutes.
16. The dough can be formed in rounds and baked directly on stone.
17. Can omit sage and substitute other herbs.
18. Can top with caramelized onion or other toppings.