Potato Focaccia With Caramelized Onions, Olives & Rosemary Tarifi

Malzemeler

• 1 Large Potato, Peeled & Diced, 4 Cups All-purpose Flour, 2 1/2 Teaspoons Instant Active Dry Yeast, 2 Tablespoons Olive Oil, 1 Teaspoon Salt, Warm Water. Topping: 4 Medium To Large Sweet Onions, Peeled & Thinly Sliced, 2 Tablespoons Olive Oil, 20 Flavorful Black Olives, Pitted & Cut In Half, 2 Teaspoons Chopped Fresh Rosemary, Coarse Sea Salt, Extra Virgin Olive Oil

Hazırlanışı

1. Cook the potato in lightly salted water until tender, then drain and mash. In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a dough. Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny. Place the dough into a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour. While the dough is rising, heat the oil in a heavy skillet and then add the onions. Cook the onions over medium low heat, stirring often for about 20 to 25 minutes, or until light golden brown. Preheat oven to 400 degrees F. Lightly oil a large baking tray (13 X 11 inches) and press the dough to fit. Scatter the onions, olives, rosemary, and sea salt evenly over the top, then drizzle generously with the olive oil. Let the focaccia rest 30 minutes, then bake until golden brown, about 20 to 25 minutes. Cool to room temperature before slicing.

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