potato focaccia

Bakingbites.com is one of the few websites that spurs me into immediate action.  Nordstrom happens to be the other one  I read this recipe Sunday morning, and 15 minutes later the dough was rising.  Our family loves potato pizza , so I thought this would be a nice treat for lunch.  I served it with a homemade vegetable soup (0 PointsPlus) to rave reviews.

I’m on a baking kick, since this Tuesday is the due date for the biscotti entry for the Puyallup Fair.  I am finalizing my recipe…hopefully it will be a winner!  Stay tuned.

Potato Focaccia

• 1 tbsp sugar
• 2 1/2 tsp (.25-oz) active dry yeast
• 1 1/4 cups water, warm (100-110F)
• 3 – 3 1/2 cups all-purpose flour
• 2 tsp salt
• 1 tbsp olive oil
• approx 1 lb cooked potatoes, cooled
• 1/4 cup olive oil
• 3 tbsp herbs de Provence
• 2 tsp coarse kosher salt or sea salt

Combine sugar, yeast and warm water and let stand 5 minutes, or until creamy.  In the bowl of a stand mixer, combine 2 1/2 cups flour and salt.  Add liquid and combine.  Using a bread hook, knead for 3-4 minutes, adding up to an additional cup of flour, until a smooth ball forms.  Place dough in a bowl coating with olive oil or non-stick spray, cover with plastic wrap and let stand until doubled, about 1 to 1 1/2 hours.

Line a jelly roll pan (12×18 pan) with parchment or spray with non-stick spray.  Pour dough onto pan and using your fingertips, press and spread dough into a rectangle approximately 10×16.  Brush with 2 Tbsp. olive oil and sprinkle with 2 Tbsp. herbs de Provence.  Preheat oven to 375 degrees.

Slice cooked potatoes 1/4 inch thick.  Arrange potatoes on top of dough, pressing down lightly.  Brush potatoes with 1 Tbsp. oil and sprinkle with remaining herbs and salt.  Let rise for 30 minutes.

Bake for 30-35 minutes or until golden.  Let cool for 10 minutes before cutting.

Recipe from bakingbites.com.

Using the Weight Watcher’s Recipe Builder:

12 servings = 5 PointsPlus each

16 servings = 3 PointsPlus each

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