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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