Focaccia Pugliese (Focaccia From Puglia)
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Focaccia Pugliese (Focaccia From Puglia)
Dough
8 oz Potatoes
1 1/4 ts Dried yeast
1 1/2 c Warm water
3 3/4 c Durum flour
2 ts Salt
Topping
3 tb Olie oil
1 lg Ripe tomato, cut into small - pieces
2 ts Capers, rinsed
1/2 ts Salt
1/2 ts Oregano
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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