Recipe for Focaccia Pugliese
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    white potatoes, peeled, boiled and mashed to measure 1 cup when done
    1 1/4 teaspoons instant yeast
    1 1/2 cups warm water
    3 3/4 cups durum flour
    2 teaspoons sea salt

    3 tablespoons olive oil
    1 large ripe tomato chopped
    2 teaspoons capers, rinsed
    1/2 teaspoons sea salt
    1/2 teaspoons dry oregano, 1 teaspoon if fresh

    Peel and cook potatoes until tender. Drain and mash. Use while hot.

    Stir yeast into warm water in large mixing bowl, let sit 5 minutes. Add flour, potatoes and salt. Mix together and knead 10 minutes on low speed. Place dough in lightly oiled bowl, cover and let rise until doubled.

    Divide dough in half and shape into ball. Place each ball into well oiled 9" round cake pan and stretch to edges. Cover and let sit for 10 minutes and then stretch a little more. Cover and leave rise until doubled.

    Preheat oven to 400°F. Dimple dough with fingers. Sprinkle with olive oil and spread with tomatoes, capers, salt and oregano. Bake 25-30 min or until golden. Cool on wire racks.