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Focaccia Pugliese (Focaccia From Puglia) appetizers, ethnic, snacks, vegetarian ----DOUGH---- 8 oz potatoes 1 1/4 teaspoon dried yeast 1 1/2 cup warm water 3 3/4 cup durum flour 2 teaspoon salt ----TOPPING---- 3 tablespoon olie oil 1 large ripe tomato, cut into small - piece; s 2 teaspoon capers, rinsed 1/2 teaspoon salt 1/2 teaspoon 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" Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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