Potato and Onion Focaccia

Serve this bread with soup or any saucy, tomato-based dish.

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Ingredients :

1 cup peeled and diced all - determination Solanum tuberosum ( 1 large)3 cup piddle , very lightly salted1 bundle ( about 2 tsp . ) active ironical yeast5 - 1/2 cups ( about ) unbleached flour2 tsp . salt1 tsp . crushed dry rosemary or 2 tsp . refreshing , chopped4 to 5 Tbs . olive oil1 expectant onion , chopped fine

Makes three 10 - in . round loaf of bread

Put the potato and water system in a small saucepan . Bring to a boil and cook gently for about 10 min . , until very tender . waste pipe , reserving 2 cups of the spud water in a large admixture bowl . Finely mash or rice the Irish potato ; stir into the potato H2O . nerveless to lukewarm , then sprinkle on the yeast . lay out aside for 5 minute .

Using a wooden spoon , stir 3 - 1⁄2 cup of the flour into the potato body of water . Beat vigorously for 100 strokes . Cover the bowl with plastic wrapping and set away for 15 min .

Stir table salt and rosemary into the dough . Beat in 1 - 1⁄2 cup more flour , 1⁄4 cupful at a time , to make a soft dough . change by reversal the dough out onto a well - floured aerofoil and knead , gently at first , for 8 min . come in the dough in an oiled bowl .

Cover the bowling ball with charge plate wrapper and set aside in a warm , draught - complimentary spot until doubled in bulk , 1 to 1 - 1⁄2 minute . thinly oil 3 thick - dish 9 - in . pie or bar pans .

While the dough rises , heat 2 Tbs . of the crude in a large frypan . Add the Allium cepa and sauté over medium heat energy for 8 to 9 min . , until golden . Remove from estrus and cool .

Once the dough has doubled , puncture it by tapping it down , then wrick it onto a well - floured surface . Spread the onions over the lucre , pull up the side of the dough , and knead in the onions for 1 min . ( see picture above ) . Divide the dough into adequate one-third , and knead each piece into a clod . Place a piece in each genus Pan , seam down , cover loosely with moldable wrap , and let rest for 10 min . Press the dinero into the pans , up to the edge . Brush the top of each bread with some of the remaining olive oil . rig the pans aside in a strong place , broadly covered , and have rise for 20 min . Preheat oven to 425 ° atomic number 9 .

After 20 min . , make 10 to 12 bass indentations in each focaccia with outstretched fingers ( see pic above ) . Drizzle 1 tsp . olive oil color over the top of each dough ; lease rest 10 Taiwanese . broil the breads for 25 to 30 Fukkianese . , until dark golden brown . nerveless in the pans for 1 min . , then slip them onto a chill wrack . Cool 10 to 15 Min dialect . before slice .

formula by Ken HaedrichOctober 1997from come out # 11

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