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Potato Focaccia (Italian Flatbread) Recipe |
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Focaccia, or Italian flatbread, usually stales quickly, but not this one. It will still taste fine the next day, thanks to potatoes, which add staying power as well as a mildly sweet taste and moistness. You can use this for pizza, or serve it as the Italians do, with a small bowl of heated olive oil, flavored with crushed rosemary and dried red pepper, for dipping or drizzling. Just remember: Even heart-healthy olive oil has 120 calories per tablespoon!
Ingredients:
1/3 pound peeled and chopped red
potatoes 1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
Method
Combine potatoes and water in a small
saucepan; cover and bring to a boil. Reduce heat and cook 10 minutes
or until potatoes are tender. Transfer mixture to a food processor
and process until smooth. Add water to mixture to measure 1 cup, if
necessary.
Combine warm buttermilk and sugar in a
large mixing bowl; sprinkle yeast over buttermilk and let stand 5
minutes. Stir in olive oil, salt, potato puree, and 3 cups flour,
beating well at medium speed in electric mixer fitted with dough
hook. Stir in remaining flour, 1 cup at a time; transfer to a bowl
coated with cooking spray. Coat hands with cooking spray; knead 2
minutes or until it is soft and slightly sticky. Form it into a
ball, and coat evenly with cooking spray. Cover with cloth or
plastic wrap and let dough rise in a warm place, free from drafts, 1
1/2 to 2 hours or until doubled in bulk.
Press dough into a 15- x 10- x 1-inch
jelly-roll pan coated with cooking spray; cover loosely, and let
rise in a warm place 1 1/2 to 2 hours or until almost doubled in
bulk. Preheat oven to 400°. Make 1/4-inch deep indentations at 2-inch intervals on top of dough with the tip of a wooden spoon handle or fingertip; coat with cooking spray. Bake in bottom third of oven at 400° for 20 to 25 minutes or until golden. cool in pan on a wire rack; serve warm or at room temperature. Cut into 3 x 2 inch rectangle.
Per serving: 22 g carbohydrates, 125 calories, 2 g fat (0 g saturated), 0 mg cholesterol, 97 mg sodium, 4 g protein, 4g Protein. |
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