Italian Focaccia
Ingredients
1 large russet potato
2 cups semolina flour
2 cups all-purpose flour, plus extra for dusting
1 tsp active dry yeast
1 1/2 cups water
1/4 tbsp honey
2 tsp salt
Extra virgin olive oil
20-25 cherry tomatoes
20-30 medium black olives
Dried oregano
Directions
Keeping the skin on, boil the potato for about 40 minutes, or until it is soft enough to easily insert a fork through the center. Drain and let rest until it is cool enough to handle. Peel the potato and measure out 5.25 oz. (150g) and mash them with a potato ricer or masher. The rest can be discarded or preferably used elsewhere.
In a large mixing bowl, combine the flours, yeast and mashed potato. Mix thoroughly. Begin adding the water gradually while mixing by hand. When roughly 2/3 of the water is incorporated, add the honey and salt. Mix thoroughly again before continuing to add the rest of the water.
Transfer the dough to a floured work surface and knead until it is very smooth and even. Divide the dough in three and form each portion into a smooth ball. Rub each of these with olive oil and place them into 3 liberally oiled 9-inch baking tins. Loosely cover in plastic wrap and allow to rise for 2-3 hours at room temperature, or until the dough balls roughly double in size.
After the dough has risen, flip each ball upside down before pressing them to fill the bottom of the tins. Do so by pressing down with your finger tips and working from the center toward the edges. Dips and holes are preferable, so let your fingertips sink in and create them.
Next, add the toppings. Crush cherry tomatoes over the entire surface, leaving the skins and pulp on top (you’ll need about 10-12 tomatoes per focaccia). Add black olives to taste and a sprinkle of dried oregano.
Cover the Focaccia once more with plastic wrap and let them rest for 30 minutes. Meanwhile, preheat an oven to 500 degrees F (260 C).
After the Focaccia have rested, remove the plastic and drizzle each with a little olive oil. Bake for 15-20 minutes, or until the dough is cooked through and the crusts are golden brown.
Serve warm.
