Potato Focaccia Recipes

Steps:

• Pour 2 tablespoons olive oil into a 12-by-18-inch rimmed baking pan, and spread all over using fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when water comes to a boil. Reduce heat to medium-high; cook until potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.
• Place 1/4 cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2 1/4 cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together flour and remaining 1 1/2 teaspoons salt; add to potato mixture. Mix on low speed until flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until dough is smooth and elastic and is slightly tacky when squeezed but does not stick to fingers, 4 to 5 minutes.
• Turn dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
• Preheat oven to 425 degrees. Spread dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.
• Using a mandoline or a knife, slice remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat potatoes well.
• Remove plastic wrap; dimple dough with fingertips, leaving deep indentations. Drizzle with remaining 2 tablespoons oil. Gently press reserved sliced potatoes into dough. Sprinkle with remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from oven; transfer to a wire rack. Serve warm.

Steps:

• For the focaccia: Peel and dice the potato into 1-inch pieces. Place in a medium stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the potato pieces can be easily pierced with a knife, about 10 minutes.
• Drain the potatoes, reserving 1 cup of the water. Let the water cool until it is warm to the touch (about 100 degrees F), about 10 minutes.
• Mash the potatoes and measure 1 packed cup. You will probably have extra potatoes; I suggest adding some salt, butter and a dash of cream and eating them!
• In a large heatproof mixing bowl, add the flour, reserved water, yeast and potatoes and mix with a wooden spoon to combine. Add 3 tablespoons of the oil and the salt and mix to combine.
• Knead the dough on a clean surface while adding more flour (up to 1 1/2 cups) until your dough is soft and slightly tacky, 5 to 7 minutes. Add in the olives towards the end of kneading.
• Drizzle a layer of oil in a large bowl and coat the dough in the oil on both sides. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
• When the dough has doubled in size, add the remaining 3 tablespoons oil to a 12-inch round cast-iron skillet or a similar-sized heavy-bottomed pan to coat the pan. Spread the dough into the skillet so it covers the bottom. If it's bouncing back a lot, let the dough rest a few minutes and try again.
• Cover and let rise in a warm place, about 1 hour. Alternatively, you can let it rise in the refrigerator for up to 24 hours. If you refrigerate it, it won't rise as much. Bring it to room temperature before the next step.
• Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
• Use your fingers to make dimples in the dough and drizzle with more oil.
• For the menorah: Remove the outer darkest layer of the onion and cut into 3 thin pieces that are 1 1/2 inches long to make up the menorah stand. Dice the rest of the onion layer into 1-centimeter pieces to make a decorative border around the edge of the dough.
• Cut off one side of the red pepper, avoiding the seeds. Trim a 2-inch curved piece to be the very bottom of the menorah stand. Then trim 3 thin flatter pieces that are 1 1/2 inches long to make up the menorah stand. Dice the remaining piece of red pepper into nine 1/2-centimeter pieces to make the candle wicks that will be placed between the asparagus candles and the tomato flames.
• Trim each piece of asparagus to fit the middle of the skillet, making sure 1 piece for the shamash (lighter candle) is slightly longer and the other 8 pieces are of equal length. Place the longer shamash piece on top of the dough in the center, then arrange the other 8 asparagus pieces in a row, spacing them out evenly on each side of the shamash. The shamash should be a little taller and the other asparagus pieces should be the same height.
• Add the 9 diced red pepper pieces on top of the asparagus pieces to make the candle wicks. For the flames, slice the grape tomatoes in half lengthwise, remove all the seeds and place one of them cut-side down above each red pepper piece to make a flame (you'll have 1 grape tomato half left over).
• For the base of the menorah, place a single row of olives below the asparagus, then alternate between the thin slices of red pepper and onion in the center to make the menorah stand. Place the 2-inch curved red pepper piece at the bottom of the stand, curving downward. Finally, make a decorative border by alternating between the remaining olives and diced onion around the edge of the dough.
• Brush everything with oil and bake until very golden brown, about 30 minutes. When done, brush with even more oil and sprinkle with salt. Eat! Store leftovers tightly wrapped in the refrigerator for up to 5 days and heat before serving.

Steps:

• Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
• Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
• Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
• Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
• Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
• Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
• Preheat the oven to 375 degrees F. Oil a baking sheet.
• Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
• Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
• Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.

Steps:

• Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, then mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix again, then put on a lightly floured work surface and knead well. Place the dough in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size.
• Remove from the bowl, knock back the dough, then spread out with your hands onto a large, oiled baking tray 20cm x 30cm. Brush with olive oil and make deep indentations with your fingers. Layer the potatoes and rosemary leaves over the top and drizzle with a little more oil. Leave to prove for 1 hour until doubled in size.
• Heat oven to 230C/fan 210C/gas 8. Sprinkle the dough with a little rock salt, if you like. Bake the bread for 30 mins until it is golden, the potatoes are tender and it sounds hollow when tapped underneath. Drizzle the loaf with more olive oil, if you like and, when cooled, serve on the tray.

Steps:

• Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth.
• Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)
• Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)
• Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.
• Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).
• Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
• Preheat oven to 425°F with rack in lower third.
• Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.
• Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
• Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature.

Steps:

• In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

Steps:

• In a medium bowl, stir together warm water, honey & yeast. Let stand 2 to 3 minutes.
• Add olive oil, rosemary, Italian spice, sweet potatoes, salt, ww flour & Italian-style flour. Stir vigorously for about 2 minutes. Gradually stir in enough ap flour to make a soft dough.
• Turn out on lightly floured surface and knead in enough of the remaining ap flour to make a workable dough. Knead 5 to 8 minutes. Dough will be sticky but workable. Place in a lightly oiled bowl. Cover. Let rise 1 1/2 hours in a warm place; alternatively cover dough & refrigerate 6 hours or overnight.
• Allow dough to warm at least 30 minutes before shaping. .
• Line a 18 x 13 1 inch pan with parchment paper & sprinkle with cornmeal. Gently press dough over the cornmeal dusted paper, stretching dough into a 15 x 11 x 1 inch rectangle. Cover dough & let rise 15 to 20 minutes.
• Preheat oven to 400°F.
• Dimple the dough vigorously with your fingertips, leaving up to 1/2 inch deep indentations. Sprinkle garlic, rosemary, Asiago cheese, black pepper & cayenne pepper over top. Drizzle with olive oil; sprinkle with coarse salt.
• Bake 15 to 20 minutes or until golden brown.
• Serve warm or at room temperature.

Steps:

• Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
• Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
• Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
• Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
• When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.

Steps:

• In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
• Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
• Preheat the oven to 180C/350F/Gas Mark 4.
• Lightly oil a large baking tray.
• Place the dough in the middle, and work it out to the edges to form a square or rectangle.
• Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
• Bake for 50 minutes, covering if the focaccia is getting too brown.