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.
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|Serving Size: 1 Focacce (635g)|
|Recipe Makes: 2|
|Calories from Fat: 208 (20%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 104.9mg||4 %|
|Potassium 1234.4mg||32 %|
|Total Carbohydrate 182.3g||54 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 167.8g|
|Protein 31.7g||45 %|
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Calories per serving: 1066
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