Yield: One 13 x 18 inch Focaccia
Equipment: 13 x 18 inch rimmed baking pan, yeast thermometer
- 1 cup peeled Yukon Gold potato, cut into 1 inch chunks
- 2-1/2 cups water
- 4-1/2 cups (600 grams) all purpose or bread flour ( I use all purpose)
- 2-1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1-1/2 teaspoons table salt
- 1/4 cup extra virgin olive oil
Place the potatoes and water in a small saucepan and bring to a boil. Cover and cook until the potatoes are very soft. Using a blender or immersion blender, puree the potatoes in their cooking water until completely smooth. Using your yeast thermometer as a guide, cool the mixture to 120F. It will feel very warm. In a large bowl, stir together the flour, yeast, sugar, and half the salt. Add the potato puree and using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds. Cover tightly with saran wrap and place overnight in the refrigerator. Next day remove dough. Lightly oil your baking pan and preheat a conventional oven to 400F. Place a rack in the center. Using a rubber spatula, scrape the dough onto the baking pan. It will be very sticky. Gently pull the dough and stretch it across the surface of the pan, then oil your hands and press the dough evenly out to the edges. Drizzle with 3 tablespoons of the oil and sprinkle with the remaining salt. Use your fingertips to create dimples all over the surface. Add the toppings of your choice. Let rise in a warm, draft free place until it has risen to the edges of the pan, 45 minutes to 1 hour.
Bake for 30-45 minutes until the top is evenly golden brown. Cool on a rack in the pan.
Bake in a 700F wood burning oven for about 4-5 minutes, turning halfway for even baking. Place on a hot griddle or grill for a minute or so with the lid open to brown the bottom. Cool in the pan on a rack.
Sources: Playin' With My Food