Recipe - Focaccia Pugliese (Focaccia From Puglia)

DOUGH
8 ounce Potatoes
1 One fourth teaspoon Dried yeast
1 One half cup Warm water
3 Three fourths cup Durum flour
2 teaspoon Salt

TOPPING
3 tablespoon Olive oil
1 lg Ripe tomato; cut into
small pieces
2 teaspoon Capers; rinsed
One half teaspoon Salt
One half teaspoon Oregano

Date: Tue, 26 Mar 1996 21:14:10 0500

From: Walt Gray waltgray@mnsinc.com

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.

MMRECIPES@IDISCOVER.NET

MEALMASTER RECIPES LIST SERVER

MMRECIPES DIGEST V3 #87

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.