Potato Focaccia

1. 1

   Peel russet potato and boil until soft. Mash or push through a potato ricer and set aside. In large bowl, sprinkle the yeast and a pinch of sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 5-10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, table salt and 1 cup of the flour. Beat until creamy, about 1 minute. Add the potato and 1/2 cup of flour and beat for about 2 minutes. Stir in the onions. Continue to add flour 1/2 cup at a time, until a soft, shaggy dough forms. The dough should be soft, moist and somewhat sticky. Cover loosely with plastic wrap and let rest for 15 minutes.

2. 2

   Line a heavy cookie sheet with parchment paper and lightly brush with olive oil. With oiled fingers, flatten and press the dough into a rectangular or oval shape approximately 1 inch thick. Cover loosely with oiled plastic wrap and let rise for about 1 hour. With oiled fingers, flatten and press the dough a second time until about 1 inch thick. Make deep indentions 1 inch apart and drizzle with olive oil. Sprinkle herbs if desired. Cover with oiled plastic wrap and let rest 30 minutes.

3. 3

   Thinly slice red potatoes. Lay out potatoes on dough in 3 rows, with each slice slightly overlapping. Drizzle with olive oil, sprinkle coarse sea salt and herbs and parmesan if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.