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Ingredientes
- 2Â 1/2 tsp active dry yeast (a 1/4-oz package)
- 4Â 1/2 c. all-purpose flour
- 2 c. mashed cooked russet (baking) potatoes (about 1 1/4 pounds)
- 1 Tbsp. salt
- 2 x garlic cloves sliced thin
- 1 tsp crumbled dry rosemary
- 1/3 c. extra virgin olive oil
- 1Â 1/2 lb small red potatoes
Direcciones
- In a small bowl sprinkle the yeast over 1 c. hot water and let it proof for 5 min, or possibly till it is foamy. In a large bowl combine well 4 c. of the flour with the mashed potatoes and the salt till the mix resembles coarse meal, add in the yeast mix, and stir the dough till it is combined well. Turn the dough out onto a floured surface and knead it,
- incorporating as much of the remaining 1/2 c. flour as necessary to prevent it from sticking, for 8 to 10 min, or possibly till 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 hot place for 1 1/2 hrs, or possibly till 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 mix stand, covered. Turn the dough out into a
- well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it proportionately into the
- pan, and let it rise, covered loosely, in a hot place for 45 min or possibly le ss, or possibly till it is almost double in bulk. Using a mandoline or possibly hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mix, 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 min, or possibly till it is golden brown. Let the focaccia cold in the pan on a rack and serve it hot or possibly at room temperature.
