Mean Chef's Focaccia Di Patate Alla Genovese

Recipe by newspapergal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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