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Title: Potato Foccacio
Categories: Vegetable
Yield: 6 Servings
| 1 | c | Maine Potatoes -- Mashed |
| 1 | c | Warm Water |
| 1 | tb | Honey |
| 1 | pk | Active Dry Yeast |
| 1 | c | Whole Wheat Flour |
| 2 | tb | Salt |
| 3 | tb | Olive Oil |
| 3 1/2 | c | White Flour |
| 1/4 | c | Olive Oil |
| 1 | Clove Garlic -- Minced | |
| 1/2 | c | Romano Or Parmesan Cheese -- |
| Grated | ||
| 2 | tb | Oregano (Fresh) Or 2 Tsp If |
| Dried -- Chopped | ||
| 1 | tb | Basil (Fresh) Or 1 Tsp If |
| Dried -- Chopped | ||
| 1/4 | c | Green Onion -- Chopped |
| Crust----- | ||
| Topping----- |
Method: Mix potatoes, water, honey and yeast in a bowl. Allow to stand for 20 minutes at room temperature. Stir in wheat flour vigorously until air bubbles form. Stir in salt, olive oil, and then gradually beat in white flour. Knead on floured surface for 5 to 10 minutes. Dough should be smooth and elastic. Place in greased bowl, cover and let rise in warm place until it doubles in size (about 45 minutes). Punch dough down and transfer to greased baking sheet. Make deep indentations with your thumbs about the dough. For topping, combine oil and garlic and brush over dough. Sprinkle remaining ingredients over surface and allow to rise for about 30 minutes. Bake at 450 F for 12 minutes, until edges are brown and crisp. Serves 6.
Recipe By : The Ultimate Maine Potato Cookbook - ISBN 0-9619724-0-8
From: Dan Klepach Date: 25 Mar 97 National Cooking Echo Ä
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