Focaccia Bread Wpotato Dough Recipes

POTATO FOCACCIA

Steps:

• Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
• Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
• Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
• Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
• Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
• Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
• Preheat the oven to 375 degrees F. Oil a baking sheet.
• Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
• Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
• Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.

POTATO ROSEMARY FOCACCIA

Steps:

• With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes.
• Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
• Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
• Then add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure.
• Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.
• In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
• Shape and dimple the dough in a 12 by 17-inch (30 by 43-cm) sheet pan using the 2 tablespoons olive oil for preparing the pan and the 1/4 cup olive oil for dimpling the dough. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
• While the dough is rising in the pan, prepare the potatoes. If using new potatoes, place them in a saucepan with water to cover, bring to a boil, and boil for about 10 minutes, or until they can be easily pierced with a fork. Drain, let cool (or plunge them in cold water to speed the process), and cut into 1/4-inch-thick (6 mm) slices. If using regular-sized Yukon Gold potatoes, slice them paper-thin using a food processor, a mandoline, or a chef's knife. In a bowl, combine the sliced potatoes, onion, if using, and rosemary. Pour in the herb oil and toss gently to coat.
• Preheat the oven to 500°F (260°C). When the focaccia is fully risen and ready to bake, remove the potatoes from the oil, shaking off the excess oil, and spread the slices over the surface of the dough, either randomly or stacked like dominoes. If using Yukon Gold potatoes, you may need to overlap more tightly to fit on the dough. If using onions, scatter them over the potatoes. Place the sheet pan on the middle shelf of the oven, bake for 5 minutes, and then lower the temperature to 400°F (200°C). Bake for 15 minutes, then rotate the pan 180 degrees. Continue to bake for 20 to 25 minutes longer or until the dough and the potatoes are golden around the edges.
• Remove the finished focaccia from the oven and immediately transfer it to a cooling rack. Drizzle any oil remaining in the pan, as well as any remaining herb oil, to taste, over the potatoes. Season with salt and pepper, then let cool for at least 20 minutes before cutting and serving.

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

SOFT POTATO FOCACCIA BREAD

Steps:

• Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
• In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
• Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
• Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
• Divide dough and place in prepared pans, with finger tips make prints in the dough.
• To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
• Bake for approximately 20 minutes until dough is cooked. Serve. Enjoy!

FOCACCIA (USING BREAD MACHINE FOR THE DOUGH)

Steps:

• Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
• Select the 'dough' cycle.
• When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
• (you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
• Then, knead the dough lightly (in the bowl) for about 1 minute.
• On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
• Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
• 'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives!
• YUM!
• Bake at 225°C for about 15 minutes or until golden brown!

FOCACCIA BREAD W/POTATO DOUGH

Steps:

• 1. FOR THE DOUGH: Bring 1 quart of water to a boi in a small saucepan. Add peeled, quartered potato and simmer for 20-25 minutes until tender. Drain the potato, cool until you're able to handle it. Then press it through a ricer or the large holes of a box grater to measure 1 1/2 cups total. Potato should be lightly packed when measuring.
• 2. While potato cools, use a standing mixer bowl and add yeast, 1/2 cup of the warm water and 1/2 cup of the flour Mix well with a wire whip. Cover bowl with plastic wrap and let sit for 20 minutes. Mixture will be bubbly.
• 3. Add the remaining ingredients of flour, oil, salt and the last 1/2 cup of the warm water. Mix on low speed using the paddle attachment until dough comes together in the bowl. Switch out to the dough hook and mix on medium/medium high speed for approximately 5 minutes. Dough will be very wet. Remove the dough hook and cover the bowl again with plastic. Let rise in a warm place for 1 hour.
• 4. Prepare a 15 1/2 x 10 1/2 inch rimmed cookie sheet by drizzling a couple of tablespoons of olive oil. Generously oil the pan and the sides. Transfer the wet dough into the pan and begin shaping the dough to fit the pan. Note, dough can rest for 10 minutes to relax the gluten. Cover the pan with a large damp towel or plastic wrap that is lightly sprayed with PAM to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 45 minutes to 1 hour.
• 5. When dough has doubled, carefully remove the wrap and using wet fingers, dimple the dough all over. Sprinkle on olive oil lightly and make sure it pools in some of the holes. Next sprinkle on the herbs or other toppings. Finally, give the dough a good sprinkle of sea salt.
• 6. Adjust oven rack to the middle of the oven and preheat to 425 degrees farenheit. When ready, bake the bread for 15 minutes. Turn the pan around and finish baking the bread for 6-10 minutes more or until bread is golden brown. Remove from oven, transfer to a wire rack and cool. Serve warm. Wrap the cooled bread in plastic and foil and freeze if you like, or use it for the next day.
• 7. Try slicing a square in half and adding your favorite meats or cheeses. Make a panini sandwich or a simple grilled sandwich if you like. Delicious!

FOCACCIA PUGLIESE

Steps:

• Place the flour on the counter in a volcano-shaped mound
• In the middle, add the mashed potatoes, olive oil, bread yeast, salt and finally the lukewarm water bit by bit while you begin to mix the dough by hand
• Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one's earlobe -- continue to add lukewarm water as necessary
• On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
• To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
• Cut the cherry tomatoes in half and press them into the surface of the dough
• Add a pinch of salt, oregano and a little bit of olive oil
• Put in the oven at 220C/430F for about 30 minutes