Focaccia Pugliese

I love carbs of all kinds - pasta, rice, pancakes, biscuits, croissants, baguette… the list goes on and on. But focaccia holds a special place in my soft, doughy heart. I was taught how to make focaccia the way they do in Puglia on a trip there last year, and realized the secret ingredient to the dough’s soft, pillowy texture is potato! Once you made this recipe, you’ll never need want another type of focaccia again. Allora!

FOR THE FOCACCIA

• 1 medium yellow potato, cut into quarters

• 1 teaspoon honey

• 1 1/4 cup plus three tablespoons warm water

• 2 teaspoons active dry yeast

• 2 3/4 cups 00 flour (ideally), or all purpose flour

• 1 teaspoon salt

• 3 tablespoons olive oil

TOPPING

• Olive oil

• Coarse sea salt, such as Maldon

PREPARATION

1. Boil the potato chunks until tender. Drain, remove skin (if you left on) and mash well or pass through a potato ricer.

2. In a small bowl add honey and warm water (stir to combine) then sprinkle the yeast on top. Let sit 5 minutes and then stir to combine.

3. In a large bowl whisk together the flour and salt, then add the yeast mixture, olive oil, and potato. Combine, then move to a flat surface and knead for about five minutes, until dough becomes smooth and elastic.

4. Form the dough into a ball and place it in a large, lightly oiled bowl, turning the dough so it’s covered with oil. Cover the bowl with plastic and and let the dough rise for about 2 hours in a warm, draft free area until it doubles in size.

5. Preheat oven to 400° and coat a baking dish or pan with a light layer of olive oil.

6. Punch the dough a few times, then place it in the baking dish or pan, spread it, then cover it with plastic again and let it rest for about 20 minutes. Have a glass of wine while you wait :)

7. After the dough has risen, use your (clean) fingers to make indentations in the dough, then drizzle generously with olive oil to fill the nooks and crannies, and top with sea salt and any other toppings you may prefer.

8. Bake for about 20-30 minutes (check after 20 minutes), until golden brown. Remove from the oven and drizzle more olive oil over the focaccia to make it glisten. Serve warm and enjoy!