Focaccia Bread
(Executive Chef Mirko Paderno, Oliverio Restaurant)
Ingrediants:
½ lb “riced” potatoes (unseasoned mashed potatoes)
1 lb. flour
1 T. sea salt
1.5 cups luke warm water
2.25 oz. Olive Oil
1 package active dry yeast
Preparation:
Dissolve yeast in lukewarm water
Combine all other ingredients and knead to combine
Add water/yeast mixture and knead for 10 minutes
Spread dough in greased ½ sheet pan (use olive oil, not butter)
Spread topping of choice on dough (see below)
Let rise for 1 hour or until it doubles in size
Preheat Oven to 375 degrees
Bake at 375 for 25 minutes
Different Topping Options:
--Sprinkle with fresh Rosemary, Oregano and sea salt
--Top with Sun Dried Tomatoes
--Sprinkle with Fresh Grated Parmesan Cheese
