Recipe - Potato Salad From Justin Wilson

2 One half teaspoon Active dry yeast; (a
1/4ounce
; package)
4 One half cup Allpurpose flour
2 cup Mashed cooked russet;
(baking) potatoes
; (about 1 1/4
; pounds)
1 tablespoon Salt
2 Garlic cloves; cut or sliced up thin
1 teaspoon Crumbled dried rosemary
1/3 cup Olive oil
1 One half pound Small red potatoes

In a small bowl sprinkle the yeast over 1 cup warm water and let it proof
for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of
the flour with the mashed potatoes and the salt until the mixture resembles
coarse meal, add the yeast mixture, and stir the dough until it is combined
well. Turn the dough out onto a floured surface and knead it, incorporating
as much of the remaining One half cup flour as necessary to prevent it from
sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the
dough into a ball, put it in an oiled bowl, and turn it to coat it with the
oil. Let the dough rise, covered with plastic wrap, in a warm place for 1
One half hours, or until it is double in bulk. While the dough is rising, in a
small bowl stir together the garlic, the rosemary, and the oil and let the
mixture stand, covered. Turn the dough out into a welloiled 15 One half by 10
1/2inch jellyroll pan, press it evenly into the pan, and let it rise,
covered loosely, in a warm place for 45 minutes or le ss, or until it is
almost double in bulk. Using a mandoline or handheld slicer cut the red
potatoes into paperthin slices, arrange the slices on the dough,
overlapping them, and brush them with the oil mixture, discarding the
garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in
the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or
until it is golden. Let the focaccia cool in the pan on a rack and serve it
warm or at room temperature.

Gourmet January 1990

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