Potato Focaccia Bread
2 potatoes - any kind (or equiv. instant-somewhat dry)
1 pkg yeast Rapid rise works well
1 1/2 cup (105F)water
4c flour
2 1/4 tsp salt
2 TBS olive oil
2 ripe roma tomatos cut into 1" pieces
1/2 tsp dried oregano
Boil potatoes until tender or prepare about the same amount from instant
(somewhat dry). Dissolve yeast in warm water in large bowl and then mix
potatoes, flour, 2 tsp salt, dissolved yeast, and 1 TBS olive oil until blended.
Set aside to rise until double. (rapid yeast=30 min). Preheat oven to 350 F.
Coat 8" baking pan with remaining oil, place dough in pan and turn to coat dough
with the oil. Arrange the tomato wedges on top and press slightly. Sprinkle
oregano and salt over top. Bake until golden brown, about 1 hour. Serve hot!
Yummy Filling Suggestions (you can trust Scott!)
Slice zucchini & eggplant or other vegetable in long 1/4" strips
Brush with olive oil and Italian spices.
Broil until slightly brown on both sides
In a NON-STICK PAN place one slice of provolone cheese on preheated Med-Med-high
pan. Place roasted veggies on top and add another slice. When edges of cheese
are brown flip onto other side of cheese and cook until brown. When both sides
are browned, place fried cheese and veggies on focaccia bread with finely
shredded lettuce and sauce (mayo with crushed garlic and Italian spices)