FOCACCIA PUGLIESE
Make this focaccia pugliese for an easy and fresh Pugliese recipe!
Provided by Nonna Box
Categories Appetizer
Time 2h40m
Number Of Ingredients 8
Steps:
- Place the flour on the counter in a volcano-shaped mound
- In the middle, add the mashed potatoes, olive oil, bread yeast, salt and finally the lukewarm water bit by bit while you begin to mix the dough by hand
- Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one's earlobe -- continue to add lukewarm water as necessary
- On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
- To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
- Cut the cherry tomatoes in half and press them into the surface of the dough
- Add a pinch of salt, oregano and a little bit of olive oil
- Put in the oven at 220C/430F for about 30 minutes
Nutrition Facts : Calories 2126 kcal, Carbohydrate 404 g, Protein 55 g, Fat 33 g, SaturatedFat 4 g, Sodium 7224 mg, Fiber 26 g, Sugar 11 g, ServingSize 1 serving
POTATO FOCACCIA
Chef's note: You can use store-bought pizza dough for this recipe. You will need about 1 1/2 pounds.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 3h5m
Yield about 1 1/2 pounds of dough, or 6 servings
Number Of Ingredients 13
Steps:
- Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
- Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
- Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
- Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
- Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
- Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
- Preheat the oven to 375 degrees F. Oil a baking sheet.
- Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
- Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
- Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.
POTATO FOCACCIA
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 12-by-18-inch loaf
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons olive oil into a 12-by-18-inch rimmed baking pan, and spread all over using fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when water comes to a boil. Reduce heat to medium-high; cook until potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.
- Place 1/4 cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2 1/4 cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together flour and remaining 1 1/2 teaspoons salt; add to potato mixture. Mix on low speed until flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until dough is smooth and elastic and is slightly tacky when squeezed but does not stick to fingers, 4 to 5 minutes.
- Turn dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
- Preheat oven to 425 degrees. Spread dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.
- Using a mandoline or a knife, slice remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat potatoes well.
- Remove plastic wrap; dimple dough with fingertips, leaving deep indentations. Drizzle with remaining 2 tablespoons oil. Gently press reserved sliced potatoes into dough. Sprinkle with remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from oven; transfer to a wire rack. Serve warm.
POTATO FOCACCIA PUGLIESE
A basic bread made into something special with rosemary and potatoes. Serve with salad for a light lunch
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack
Time 2h55m
Number Of Ingredients 8
Steps:
- Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, then mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix again, then put on a lightly floured work surface and knead well. Place the dough in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size.
- Remove from the bowl, knock back the dough, then spread out with your hands onto a large, oiled baking tray 20cm x 30cm. Brush with olive oil and make deep indentations with your fingers. Layer the potatoes and rosemary leaves over the top and drizzle with a little more oil. Leave to prove for 1 hour until doubled in size.
- Heat oven to 230C/fan 210C/gas 8. Sprinkle the dough with a little rock salt, if you like. Bake the bread for 30 mins until it is golden, the potatoes are tender and it sounds hollow when tapped underneath. Drizzle the loaf with more olive oil, if you like and, when cooled, serve on the tray.
Nutrition Facts : Calories 266 calories, Fat 3 grams fat, Carbohydrate 55 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
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