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Title: Focaccia Pugliese (Focaccia From Puglia)
Categories: appetizers, ethnic, snacks, 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
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3 tb olie oil
1 lg ripe tomato, cut into small
-- piece; s
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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