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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth. | 2. Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) | 3. Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.) | 4. Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.) | 5. Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan. | 6. Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly). | 7. Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours. | 8. Preheat oven to 425°F with rack in lower third. | 9. Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil. | 10. Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes. | 11. Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	1		peeled quartered	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
active yeast	3	teaspoons		-	-	-	-
olive oil	1/2	cup	divided	954.72	0.0	0.0	108.0
flour	4 1/4	cups	divided	1549.38	113.9544	134.9817	73.7205
fine sea salt	1	tablespoon	divided	-	-	-	-
fine sea salt	1/4	teaspoon	divided	-	-	-	-
plum tomato	1/2		sliced	-	-	-	-
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.