Potato foccacia
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Potato foccacia
  Potato    Bakery    Italian    Snacks  
Last updated 6/12/2012 1:03:00 AM. Recipe ID 26685. Report a problem with this recipe.
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      Title: Potato foccacia
 Categories: Bakery, Italian, Breads, Snacks, Mark's
      Yield: 1 Foccacia
 
MMMMM---------------------------CRUST--------------------------------
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Parsley
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

MMMMM--------------------------TOPPING-------------------------------
      3 md Potatoes, diced
  1 1/2 tb Olive oil
           Salt & pepper
           Olive oil, for brushing
           Parsley, chopped
 
  In a mixing bowl, combine the yeast, water, sugar, salt, oil &
  parsley. Let stand until the yeast starts to froth.  Mix in the wheat
  germ & 1 c flour. Beat well & let sit for 5 minutes.  Knead in the
  remaining flour & knead until the dough is soft & pliable. Lightly
  oil a clean bowl & cover with a towel.  Let rise until doubled in
  bulk.
  
  Meanwhile, heat oil in a large skillet & saute the potaotes until
  they are soft.  Remove from heat & set aside.  Preheat oven to 350F.
  
  Roll out the dough to fit into a cookie sheet or on a pizza stone.
  Lightly sprinkle the cookie sheet with cornmeal & place the dough on
  the sheet. Stretch into the corners & build up the edges slightly.
  Let rest for 10 minutes.
  
  Brush the dough with olive oil & spread the potatoes over the top.
  Generously salt & grind fresh black pepper over the top & finish with
  the fresh parsley.  Bake for 25 minutes or until the crusts are done.
  Cut up & serve immediately or let cool.  This is equally good cold &
  served at room temperature.
  
  NOTE: I think that this recipe still needs something to pick it up a
  little if you have any ideas, please let me know.  It is based on a
  recipe a friend of mine ordered in Glasgow in an Italian Restaurant,
  she apparently orders it a lot, I had never seen it before.  There is
  a lot of starch, but don't let that put you off.  I found it better
  cold than hot, but that may be my preference.
  
  




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Recipe ID 26685 (Apr 03, 2005)

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