Mean Chef's Focaccia Di Patate Alla Genovese

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 2 potatoes (1 lb)
• 1 cup milk
• 2 1/2 teaspoons dry yeast (or 2/3 oz fresh yeast)
• 14 ounces all-purpose flour
• 2 teaspoons sea salt
• 10 fresh sage leaves, finely chopped
• 6 tablespoons extra virgin olive oil, plus extra for the pan and drizzling over the top
• 2 teaspoons sea salt

Recipe

• 1 peel and dice potatoes.
• 2 boil in salted water until tender, drain and put through a ricer (no lumps).
• 3 cool to room temperature.
• 4 warm milk to 110 degrees, sprinkle yeast over top, whisk in and let sit for 10 minutes.
• 5 whisk 6 tbl oil into yeast mixture.
• 6 add potatoes, flour, 2 tsp salt and sage.
• 7 mix with paddle until dough is formed.
• 8 change to dough hook and knead on low for 3 minutes, until dough is soft and slightly sticky.
• 9 finish kneading by hand on floured work surface.
• 10 first rise: 1 hour.
• 11 preheat oven with baking stone to 400.
• 12 oil a 1/2 sheet pan, place dough in pan and press out to edges.
• 13 dimple top, sprinkle with coarse salt, cover with cloth and let rise 30 minutes.
• 14 sprinkle with olive oil.
• 15 place pan directly on stone and bake until top and underside are golden, about 25 minutes.
• 16 the dough can be formed in rounds and baked directly on stone.
• 17 can omit sage and substitute other herbs.
• 18 can top with caramelized onion or other toppings.