POTATO FOCACCIA
Steps:
- 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. 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. 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.
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