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LOCATION: Recipes >> Pizza >> Focaccia 05

Print this Recipe    Focaccia 05

Plain Focaccia Dough
Yield: 12 servings

1 lb potato, peeled, boiled and mashed
1 pk yeast, active dry
1/2 ts sugar
4 1/2 c flour
1 ts salt
1 T olive oil

Peel, boil and mash the potatoes, you should have 2 cups. Reserve
the water. Cool to lukewarm.

Meanwhile, in a small bowl combine the potato water, yeast and 1/2
ts sugar, stirring to combine. Let the mixture proof (foam up) 8
to 10 minutes.

In a large bowl of an electric mixer fitted with a dough hook or
beaters, combine 4 cups of the flour and the salt. Add the cooled
mashed potatoes and the yeast mixture. Beat the dough at medium
speed 5 to 8 minutes. The dough will be wet and sticky. Add up to
1/2 cup more flour. The dough will be somewhat wet and sticky. Beat
in the oil.

Lightly coat a large bowl with vegetable oil. Scrape the dough into
the bowl, turning to coat. Cover the bowl with plastic wrap and
refrigerate overnight.

The next day, punch the dough down and proceed with the desired
topping and specific baking instructions.


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