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Potato Focaccia Bread

Thanks to Scott, our gourmet buddy, for this great “no kneading” bread recipe.

2 potatoes - any kind (or equiv. instant-somewhat dry)

1 pkg yeast  Rapid rise works well

1 ½ cup (105F)water

4c flour

2 ¼ tsp salt

2 TBS olive oil

2 ripe roma tomatos cut into 1” pieces

½ tsp dried oregano


Boil potatoes until tender or prepare about the same amount from instant (somewhat dry).   Dissolve yeast in warm water in large bowl and then mix potatoes, flour, 2 tsp salt, dissolved yeast, and 1 TBS olive oil until blended.  Set aside to rise until double. (rapid yeast=30 min). Preheat oven to 350 F.  Coat 8” baking pan with remaining oil, place dough in pan and turn to coat dough with the oil.   Arrange the tomato wedges on top and press slightly.  Sprinkle oregano and salt over top.

Bake until golden brown, about 1 hour.  Serve hot!  Yummy Filling Suggestions (you can trust Scott!)

Slice zucchini & eggplant or other vegetable in long ¼” strips  Brush with olive oil and Italian spices.

Broil until slightly brown on both sides

In a NON-STICK PAN place one slice of provolone cheese on preheated Med-Med-high pan. Place roasted veggies on top and add another slice.  When edges of cheese are brown flip onto other side of cheese and cook until brown.  When both sides are browned, place fried cheese and veggies on focaccia bread with finely shredded lettuce and sauce (mayo with crushed garlic and Italian spices).






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