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Title: Focaccia Pugliese (Focaccia From Puglia)
Categories: Appetizer Ethnic Snack Vegetarian
Yield: 2 Servings
| 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.
Carol Field, "Italy in Small Bites"
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