Ingredients
- 1 (1/2-lb) Yukon Gold potato, peeled and quartered
- 1 cup warm water (105-115°F)
- 1/2 teaspoon sugar
- 3 teaspoons active dry yeast (from two 1/4-oz packages)
- 1/2 cup extra-virgin olive oil, divided
- 4 1/2 cups “00” flour, divided
- 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
- 1/2 lb plum tomatoes, thinly sliced crosswise
- 1/4 teaspoon dried oregano
Description
In The States, We’re Familiar With The Bready Version Of Focaccia, But This Pugliese Take On It Is So Light It’s Almost Cakelike.
Gourmet Magazine
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