2 1/4cups+ 1 tablespoon all purpose flour(300 grams)
1 1/2teaspoonsactive dry yeast
1 1/2tablespoonsolive oil
1/2cup+ 3 tablespoons lukewarm water
2-3 sprigs fresh rosemary leaves
ZUCCHINI & CHEESE FOCACCIA
1/2cupfirm mozzarella shredded
Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
Divide dough and place in prepared pans, with finger tips make prints in the dough.
To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
Bake for approximately 20 minutes until dough is cooked. Serve. Enjoy!
Kneading by hand - In a large bowl mix the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes with a fork. Then add the oil and water, mix again with a fork, then move the dough to a flat surface and knead for 5-7 minutes or until the dough is smooth and elastic,then knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.