Foccacia

This spring we planted 20# of seed potatoes. We are now enjoying the harvest. The majority of them were grown in bags or pots so the harvesting is very easy with little damage to the spuds. However, some were planted in the raised beds and get nicked when harvested. They are perfect candidates for immediate cooking into lefse or other breads made with potatoes.

In general, my diet changes have meant the end of baking those things unless I gave them away. However, I recently adapted my favorite bread recipe that uses potatoes. My husband rarely comments on food. He just eats what is put in front of him and doesn't rave or complain. However, this bread got what from him is a huge compliment "You will make this again. Right?". It's a good question because I often throw in a bit of this and that and can't recreate a recipe. This is one I can make again. It is quick, easy, my husband and I like it and it uses up the "injured potatoes". Perfect.

I use Pamela's Bread Mix and Flour Blend. Eventually I hope to make my own mix but I am still trying different recipes for that. Here is our foccacia recipe. I topped it with a sprinkle of course ground salt, fresh cracked pepper and Italian seasoning. I will have to add a picture of the bread another time because we ate it before I thought of sharing the recipe. Oh well. I will just have to make it again.

Potato Focaccia
1 cup potatoes mashed
1 T rapid rise yeast
1 1/2 cup (105F) water
3 ½-4 c gluten free flour blend
2 tsp salt
1 T olive oil

Boil potatoes until tender. Dissolve yeast in warm water in large bowl and then mix potatoes, flour (add up to 4 cups to make a soft dough), salt, dissolved yeast, and olive oil until blended. Set aside to rise until double (about ½ - 1 hour). Preheat oven to 350 F. Coat 8" baking pan with oil, place dough in pan and turn to coat dough with the oil. Bake until golden brown, about 1 hour.