FABULOUS FOCACCIA

SERVES 24 PORTIONS

FOR THE SPONGE

1 tbsp. active dry yeast

1 tsp. sugar

2/3 cup warm water (about 38°C/110°F)

1/2 cup all-purpose flour

FOR THE DOUGH

1 small potato, peeled, cooked, and mashed (about 1 cup)

1/2 cup warm water

3 tbsp. olive oil, plus extra for brushing

1 tbsp. sea salt

1 tsp. garlic powder

4 cups all-purpose flour, plus extra for work surface

Yellow cornmeal for sprinkling

Coarse salt for sprinkling

1 red onion, very thinly sliced

3/4 cup kalamata olives, pitted

3 tbsp. fresh rosemary, chopped

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 2.7g (0.4g S.Fat)
Carbs: 26.4g
Protein: 3.6g
Sugar: 0.6g
Sodium: 294mg

METHOD

FOR THE SPONGE
In a large mixing bowl, combine the yeast, sugar, water, and flour. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to foam for 30 minutes.

FOR THE DOUGH
To the sponge, combine the potato, water, oil, salt, garlic powder, and flour. Using a large spoon, combine all of the ingredients. If necessary, add a tablespoon of water at a time until it comes together. Knead the dough with your hands for about 10 minutes on a lightly floured surface.

Place the dough in a large, well-oiled mixing bowl. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 1 1/2 hours or until it has doubled in size.

Grease a large baking sheet and sprinkle with cornmeal. After the dough has risen, punch it down and stretch it to form a large oval in the baking sheet, about 1/2 inch thick. Allow it to sit for 15 minutes, covered with a clean kitchen towel.

Preheat the oven to 245°C/475°F.

Make dimples in the dough with your finger and brush the top with oil. Season with coarse salt, onion, olives, and rosemary to taste. Bake for 20 minutes, or until the top is lightly browned. Serve while still warm.