Focaccia

Focaccia is always great for a snack, but I love it with a salad or soup, or made into a sandwich.

The dough can be put into a large sheet pan and cut into squares.  I like to divide it into 4 - 8inch cake rounds and cut it into wedges.

This dough is topped with chopped garlic, and chopped rosemary mixed together with olive oil and a bit of salt, then it is brushed over the risen dough just before putting in the oven.  

Be creative and top your focaccia with tomato and basil, or fennel and black pepper and orange zest, or pine nuts and romano cheese or oregano and red pepper flakes, any combination that suits you!

As Always, 

ENJOY!

2 1/4 cups flour

1 Tbs. shortening

1 pkg. yeast

1/2 tsp salt

1 cup warm water

2-3 Tbs. mashed potato

     Cut a small red potato into quarters and boil until soft.  Save the warm water.  While the potato is boiling, combine in a large bowl, the flour and salt.  Add the shortening, and with your fingers, break it into the flour mixture.  

     Peel the cooked potato and break it into the flour mixture.  measure out 1 cup of the warm potato water and add the yeast to it.  Wait a minute or two for it to dissolve, and then add it to the flour mixture.  Mix until a soft dough forms.  Knead for a few minutes until the dough is smooth. Place in a large covered bowl until double in size.  Divide the dough into 4 parts and pat into the greased cake pans.  Let rise again.  Add toppings.  Bake at 375 for 20-25 minutes or until golden brown.