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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover potato with cold water in medium saucepan. | 2. Simmer until potato is tender. | 3. Drain, reserving cooking liquid. | 4. Mash potato. | 5. Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together. | 6. Let stand until the yeast begins to act, about 5 minutes. | 7. Add 2 tablespoons of the oil to the yeast mixture. | 8. In a food processor add together the flours, potato and salt. | 9. Pulse 4 times. | 10. With the machine running slowly pour through feed tube the yeast mixture. | 11. Adding rest of water to make a ball of dough in the machine. | 12. (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl. | 13. Knead for 1 minute in food processor. | 14. Turn out on a floured surface, and knead just until smooth. | 15. Keep the dough soft. | 16. Pour 1/2 teaspoon of the oil into a clean bowl. | 17. Place the dough in the bowl, turning once to oil the top. | 18. Cover. | 19. Let rise until doubled, 30 to 45 minutes. | 20. Punch the dough down. | 21. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. | 22. Gently press the dough out to about 1/2 inch thickness. | 23. Pour the remaining 1-1/2 teaspoons oil over the top of the dough. | 24. Use your knuckle to dimple the dough at 1-1/2 inch intervals. | 25. Sprinkle with the rosemary, black olives and the cheese. | 26. Place in a cold oven on the center shelf. | 27. Place a flat pan of hot water on the shelf below the bread. | 28. Let rise until doubled, 20 to 25 minutes. | 29. Sprinkle with salt to taste. | 30. Turn on the oven to 375°F. | 31. Bake the focaccia for 20 to 25 minutes, or until browned on top. | 32. Remove from the pan, and cool on a wire rack. | 33. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled	-	-	-	-
bread flour	1 1/2	cups		741.855	149.0492	24.6189	3.4113
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
salt	2	teaspoons		-	-	-	-
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
fast rising yeast	1	package		-	-	-	-
potato water	1 1/3	1/3		-	-	-	-
extra virgin olive oil	3	tablespoons	divided	-	-	-	-
rosemary	2	tablespoons	snipped	4.454	0.7038	0.1125	0.1992
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
black olive	2	tablespoons	sliced	-	-	-	-
sea salt				-	-	-	-

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