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Bread, Focaccia, Puglia-Style

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. BOIL:
  2. Water
  3. Yeast
  4. 2 teaspoons fine sea salt
  5. ADD:
  6. 4 1/2 cups all-purpose flour -- to 5C
  7. 1/2 teaspoon sugar
  8. 1 1/2 teaspoons active dry yeaast
  9. 8 ounces l Yukon gold potatoes -- peeled
  10. 2 tablespoons olive oil
  11. WHISK:
Contains Gluten Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. This dough can also be baked into one large loaf in an 11×17" 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.
  2. Makes two 8 1/4 x 11 3/4" loaves, (16 servings)
  3. Total time: 2 hours + rising time
  4. 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.
  5. Whisk together yeast, sugar, mashed potatoes, and reserved water in the bowl of a stand mixer; let stand until foamy, 10 minutes.
  6. Add 4 1/2 cups flour, salt, and oil. Combine ingredients with paddle attachment on low speed.
  7. 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.
  8. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place until nearly doubled, about 1 hour.
  9. 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.
  10. Preheat oven to 425F with a baking stone inside.
  11. 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.
  12. "Cuisine at Home" "2:00"

Plating

Cookware for this recipe

  • Saucepan
  • Baking tray
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Vegetable peeler
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v118n041.txt), file Recipes/www.bread-bakers.com/archives/digests/v118n041.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.