from 50 Great Appetizers
Potato-Red Onion Flat Bread
3 russet potatoes, peeled
1 package active dry yeast
2 tsp. sugar
3 1/2 to 4 cups all-purpose flour
1 tsp. salt
Extra-virgin olive oil for brushing
1 red onion, cut into 1 /4-inch-thick slices
3/4 cup (3 ounces) shredded Parmigiano-Reggiono cheese
1 Tbsp. coarse sea salt,
2 Tbsp. minced fresh sage
Cut 2 of the potatoes into 1-inch chunks. Put in a medium saucepan, cover
with water, and boil until tender, about 20 minutes. Drain, reserving the
cooking water. Pass the potatoes through a ricer or food mill.
Stir the yeast and sugar into 1/2 cup of the reserved warm (105 to 115
degrees F) potato-cooking water until dissolved. Let stand for 5 minutes, or
until foamy.
In a heavy-duty mixer fitted with a dough hook (or by hand), mix flour,
riced potatoes, and salt together. Add the yeast mixture and 3/4 cup of the
remaining potato water and mix to make a soft dough, 2 to 3 minutes.
Transfer to a lightly floured work surface and knead until smooth and
elastic, 3 to 4 minutes. Place in a lightly oiled bowl and turn to coat.
Cover with plastic wrap or a damp cloth and let rise in a warm place until
doubled, about 1 hour.
Lightly oil a baking sheet. Roll the dough out on a lightly floured work
surface to fit the baking sheet. Place the dough on the sheet, cover with a
dry towel, and let rise until doubled, about 30 minutes.
Preheat the oven to 425 degrees F. Scrub the remaining potato and cut it
into 1/4-inch-thick slices. Blanch the potato slices in salted boiling water
until softened but not falling apart, 2 to 3 minutes.
Brush the foccacia with olive oil and press with finger tips all over the
surface to create "dimples." Top with onion, potato slices, and cheese.
Sprinkle with sea salt.
Bake for 25 to 30 minutes until the edges are lightly browned and the cheese
is melted. Remove from the oven and let cool. To serve, cut into 3-inch
squares, garnish with the sage, and arrange on a platter. Serves 8
Cookbook Digest Januarly/Febuary 2009
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