Focaccia Pugliese (Focaccia From Puglia)

8 Servings

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Focaccia Pugliese (Focaccia From Puglia) Ingredients

DOUGH	TOPPING
8 oz Potatoes	3 tb Olive oil
1 1/4 ts Dried yeast	1 lg Ripe tomato; cut into
1 1/2 c Warm water	2 ts Capers; rinsed
3 3/4 c Durum flour	1/2 ts Salt
2 ts Salt	1/2 ts Oregano

Instructions for Focaccia Pugliese (Focaccia From Puglia)

Date: Tue, 26 Mar 1996 21:14:10 -0500 From: Walt Gray About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. Drain & mash them. Use the potatoes while they are still warm. Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes & salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover & let rise till doubled. Divide the dough in half & shape into a ball. Place each ball into a well oiled 9" roind baking pan & stretch the dough towards the edges. Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled. Preheat the oven to 400F. Dimple the dough with your finger. Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks & eat at room temperature. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #87 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized