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This recipe for FOCACCIA BREAD, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Wednesday, October 3, 2007


1-1/2 cup warm water
2 Tablespoonful yeast
5 cup unbleached white-all purpose flour
1 teas olive oil
1/2 cup yellow onion finely chopped
2 cup chopped cooked peeled potatoes
1/2 cup potato cooking water
3/4 cup packed Italian parsley, chopped
1/4cup packed fresh sage leaves, chopped
2Tbl olive oil
2 teas salt
1/2 c sun dried tomatoes, finely chopped
1/2 tea sea salt

Pour warm water into large bowl and add yeast and 2 cups flour. Stir to blend then stir 100 times in the same direction to develop the gluten. Let this sponge stand, covered for 30 minutes to 2 hours. Heat oil in medium skillet and fry onions over medium high heat until translucent. Puree potatoes in blender with potato water. Transfer to large bowl and stir in onion, parsley, sage, oil and salt. Add 1/2 cup flour to the sponge and stir well. Then add the potato mixture and stir thoroughly. Add chopped tomato and stir well. Turn the dough out onto well-floured surface and knead for 10-12 minutes, dusting both your hands and the kneading surface generously with the remaining flour at intervals until the dough is no longer sticky but soft and tender to the touch. Clean bowl, oil lightly and transfer the dough to the bowl. Cover with plastic wrap and let rise for 2-3 hours. Punch down and cut in half. Set one half aside, covered with plastic wrap. This may be refrigerated, well covered for up to 2 days. (Uncover and bring to room temperature before shaping and baking.) Cut remaining dough in half and form each piece into a ball. Generously oil 2 - 8 inch or 9 inch cast iron skillets. Place a ball of dough in each skillet. Press down on the center of each ball of dough and gently press it out toward the edges. Let rest for 5 minutes, then press out again until it reaches or comes close to the edges of the pan. Cover with plastic wrap and let rise for 30 minutes. Position oven rack in center and pre-heat oven to 400F. Brush tops gently but generously with olive oil. Press your fingertips into the dough to create deep dimples all over. Lightly sprinkle each one with 1/8 teas sea salt. Bake in center of oven for 10 minutes, then lower temperature to 375F and bake for another 10 minutes or until lightly golden.




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