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Name: Potato And Garlic Focaccia
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Warm water; 4 c Unbleached bread flour; 1 tb Yeast; 2 c potato Mashed; 2 ts Rosemary finely chopped; 1 tb Salt; 1/3 c olive oil; 4 ts Garlic minced

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INGREDIENTS

1 c Warm water
4 c Unbleached bread flour
1 tb Yeast
2 c potato ; Mashed
2 ts Rosemary ; finely chopped
1 tb Salt
1/3 c olive oil
4 ts Garlic ; minced

Servings

INSTRUCTIONS

Mix the flour, yeast, salt, mashed potatoes and water in a bowl and stir until the mixture is too firm to mix. Turn out onto a floured surface and knead well until the dough is soft and well combined. Place the dough in a well oiled bowl and allow it to rise for about 1 hour or until doubled. Meanwhile, mix the oil, rosemary and garlic and allow to infuse for about 30 minutes. Slice the unpeeled pontiac potatoes paper thin so that they will cook in the short baking time required for this recipe. This is best done with a food processor or hand slicer, rather than a knife. When the dough has risen, turn out onto a floured board and press into a rectangle about 1cm. thick. Place the dough on a well oiled oven tray and pat to shape. Place the sliced potatoes decoratively over the surface of the dough, slightly overlapping, then brush generously with the oil mixture, making sure that all the garlic is used. Allow the focaccia to rise a further thirty minutes for a thicker crust, or 10 for a thinner crust. Sprinkle with rock salt and bake at 200c. for 40 minutes. Per serving: 696 Calories (kcal); 73g Total Fat; (91% calories from fat); 5g Protein; 10g Carbohydrate; 0mg Cholesterol; 6411mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Potato And Garlic Focaccia

1 c Warm water 
4 c Unbleached bread flour 
1 tb Yeast 
2 c potato Mashed
2 ts Rosemary finely chopped
1 tb Salt 
1/3 c olive oil 
4 ts Garlic minced

Mix the flour, yeast, salt, mashed potatoes and water in a bowl and stir  until the mixture is too firm to mix. Turn out onto a floured surface and  knead well until the dough is soft and well combined. Place the dough in a  well oiled bowl and allow it to rise for about 1 hour or until doubled.    Meanwhile, mix the oil, rosemary and garlic and allow to infuse for about  30 minutes. Slice the unpeeled pontiac potatoes paper thin so that they  will cook in the short baking time required for this recipe. This is best  done with a food processor or hand slicer, rather than a knife.    When the dough has risen, turn out onto a floured board and press into a  rectangle about 1cm. thick. Place the dough on a well oiled oven tray and  pat to shape.    Place the sliced potatoes decoratively over the surface of the dough,  slightly overlapping, then brush generously with the oil mixture, making  sure that all the garlic is used. Allow the focaccia to rise a further  thirty minutes for a thicker crust, or 10 for a thinner crust. Sprinkle  with rock salt and bake at 200c. for 40 minutes.        Per serving: 696 Calories (kcal); 73g Total Fat; (91% calories from fat);  5g Protein; 10g Carbohydrate; 0mg Cholesterol; 6411mg Sodium Food  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;   14 1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (864g)
Recipe Makes: 1

Calories: 2101
Calories from Fat: 241 (11%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 5.5g
Cholesterol 0mg		0 %
Sodium 44.6mg		2 %
Potassium 2216.8mg		58 %
Total Carbohydrate 396.5g		117 %
	Dietary Fiber 24.9g	100 %
	Sugars, other 371.6g
Protein 66.9g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2101

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