Wednesday, April 20, 2011

Garlic Foccacia

This is a recipe friend Julia got me. I had this once at her house when her step-dad made it. It was pretty much the best bread I've ever had.

Garlic Foccacia
from 2006 in 2006

9 oz. peeled and diced potatoes
1 bulb garlic
3 1/2 unbleached flour
1 1/2 t. yeast
1 1/4 t. salt

1. Place peeled and diced potatoes in a pot, and cover with cold water. Bring to a boil, then drop the temperature down to a simmer, and simmer for 15 mins. Drain the potatoes, reserving 1 cup. potato water, then mash the potatoes.
2. Peel all the cloves of garlic. Place in a small sauce pan, cover with olive oil, and simmer for 15 minutes.
3. In a large bowl, combine flour, yeast, and salt. Stir in potato water until dough forms a shaggy ball. Then add in mashed potatoes and 2 T. of garlic-infused olive oil, and mix until just combined.
4. Transfer dough to oiled bowl, cover, and let rise for 40 minutes.
5. Tear dough into two rounds, flatten into a circle on an oiled oven pan with a lip, cover, and let rise for another 40 minutes.
6. Preheat oven to 425. Once dough has gone through it's second rise, using an oiled finger, poke holes into the bread to stick the cloves of garlic into. Use all cloves, and pour oil evenly over the two rounds until all the oil is used.
7. Bake for 23 minutes.

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