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This savory flatbread, with its soft, porous texture, teams well with soup or stew.
3 cups King Arthur Unbleached Special Bread Flour
1/3 cup potato flour
1 teaspoon yeast
1 1/4 cups water
3 1/2 teaspoons salt, divided
2 tablespoons olive oil
1 cup Golden Baking Onions ("french-fried" onions)
1 tablespoon olive oil
2 cloves crushed garlic
3 to 4 large potatoes
Dough: Mix together 1 cup of the bread flour, the potato flour, yeast and water and let rest, covered, for 1 hour. Add the remaining flour, 1 1/2 teaspoons salt, and 2 tablespoons olive oil. Knead the dough till it's shiny and elastic. Place the dough in a greased bowl, cover it, and allow it to rise for 1 1/2 hours, or until doubled in bulk.
Bread Machine Method: Place 1 cup of the bread flour, the potato flour, yeast and water in the bucket of your bread machine, stir to combine, and let rest, covered, for 1 hour. Add the remaining flour, 1 1/2 teaspoons of the salt, and 2 tablespoons olive oil, program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be smooth and supple, not "gnarly." Adjust the consistency with additional flour or water as needed.
Working with lightly greased hands (the dough is somewhat sticky), turn the dough out onto a lightly oiled 12-inch round pan. Pat and push the dough to the edges of the pan, sprinkle with the Golden Baking Onions, cover, and let rise while you're preparing the topping.
Topping: Mix the garlic, oil, and the remaining 2 teaspoons of salt together in a large bowl. Slice the potatoes as thinly as possible (a mandoline is a great help) , and toss the potato slices in the oil mixture. Using a small amount of olive oil in a 12-inch round frying pan, layer the potatoes and press down. Let them cook for 10 minutes without turning; they'll become crisp, and will stick together in a "cake." Let them cool for a few minutes, then flip the potato "cake" onto the top of the dough. Bake the focaccia in a preheated 375°F oven for 25 to 30 minutes, or until the crust is a deep, golden brown. Yield: 1 focaccia, 8 to 10 servings.