Bread (Yeast )

Focaccia Di Patate Alla Genovese

Contributor: Steph

2 Potatoes 1 lb
1 cup Milk
1 package Yeast
3 cups flour
2 tsp sea salt
10 to 12 leaves sage fresh, finely chopped
6 Tbl Olive Oil plus more for drizzling
2 tsp coarse sea salt or Janes Crazy Salt
1 package Sargento 6 Cheese Italian (Steph s addition)

Peel and slice potatoes, boil in salted water until tender ~ 20 min. Drain and mash, eliminating lumps, cool to room temp. Warm milk to 105 to 115 degrees, sprinkle yeast over the top, and whisk it in, let stand until creamy ~ 10 min Mix flour, potatoes, 2 tsp sea salt and sage together in a bowl, work in the yeast and water a little at a time alternating with the 6 Tbl olive oil (you can also mix the oil into the yeast mixture). Knead until you have a soft, elastic dough (you will likely have to add more flour). Let rise in a straight sided container until doubled ~ 1.5 hours (remember a watched dough doesn t rise) Brush a jelly roll pan with olive oil. Pour out dough onto pan and press to edges, let rise covered until half doubled ~ 30 min. Punch wells with your fingers, drizzle with olive oil (you can smear it around a bit, leaving pools of oil) sprinkle liberally with salt (and cheese) 30 min before baking preheat oven to 400 degrees with baking stone inside. Place pan on baking stone and bake until top and bottom are golden ~ 25 minutes.
Edition: 3