Soft Potato Focaccia Directions:
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Boil the potatoes in cold water for 30 minutes or until soft. Drain, peel, and mash them with a potato ricer.
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In a large bowl, dissolve the fresh yeast in warm water.
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Add sifted flour and mashed potatoes. Then mix in olive oil and salt. Knead until smooth and elastic.
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Shape into a ball, cover with plastic wrap, and let rise at room temperature for 2 hours or until doubled in size.
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Grease a 12-inch square baking pan and place the dough in the center. Gently stretch to the edges with your hands. Cover and let rise for another 30 minutes.
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Uncover and use oiled fingers to make deep dimples across the surface.
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Prepare the emulsion by whisking oil, water, a pinch of salt, and finely chopped rosemary. Brush over the entire focaccia surface.
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Bake in a preheated static oven at 480°F for 20 minutes, or until golden brown.
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Remove from oven, let cool slightly, and cut into squares before serving.
WW Points Calculation:
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King Arthur All-Purpose Flour (2¾ cups): 30.00
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Yukon Gold Potatoes (1⅔ cups): 0.00
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California Olive Ranch Olive Oil (4 tbsp total): 14.00
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Red Star Fresh Yeast (½ oz): 0.00
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Morton Kosher Salt (total): 0.00
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Rosemary (1–2 sprigs): 0.00
Total Points: 44.00
Servings: 16 squares
Points per serving: 2.75
Nutrition Information:
Calories: 120
Fat: 5g
Protein: 2g
Carbohydrates: 17g
Sugar: 0g
Sodium: 100mg
I'm waiting for your comments! Enjoy!
