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Author Notes: This recipe could fear a little and seem hard to make but is actually very simple and result is great and super tasty. Plane Sage Focaccia is great for picnic on a roof deck paired with chilled white wine but could also be made into delicious sandwiches with ham and cheese for a blanket-picnic in the park. —heirloom
Makes one 9" focaccia
- 2 1/2 cups Flour
- 3 Medium potatoes
- 3 teaspoons Sea Or kosher salt
- 1 teaspoon Sugar
- 1/4 ounce Yeast
- 3/4 cup Finely chopped fresh sage
- Warm water
- 1/2 cup Extra virgin olive oil + more for greasing pan
- Coarse salt
- Boil whole potatoes without peeling them until you can easily pierce them with a knife. When cool enough to be handled, peel them and mash.
- Put potatoes (better if still warm), flour, sage, salt, sugar and yeast into a bowl. Pour in warm water little by little (starting 1/2 cup at a time). Knead and add water until all ingredients are combined, if too wet adjust with a little flour. Transfer dough onto a working surface and keep kneading until dough forms into an elastic ball (about 10 min from the beginning).
- Grease a deep 9" cake pan with olive oil and put ball into it. Cover with a kitchen towel and a double layer of wet (but not draining) paper towel and let rest in a warm place for about 1 hour until it doubles in volume.
- Heat oven to 350F.
- Knead again the dough for about 1 minute and bring back to pan. "Roll" the dough with hands to cover the bottom of pan. Make little holes with your fingers and put 1 grain of coarse salt in each hole. Prepare a mixture of 1/2 cup extra virgin olive oil and 3 tbsp warm water and pour it uniformly on top of the dough. Put into oven.
- Bake about 30 minutes or until surface is golden brown.
- Remove from pan and let cool on rack.
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Picnic Dish