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Focaccia Pugliese (focaccia From Puglia)

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Pugliese Bread 8 Servings

INGREDIENTS

8 oz Potatoes
1 1/4 t Dried yeast
1 1/2 c Warm water
3 3/4 c Durum flour
2 t Salt
3 T Olive oil
1 Ripe tomato, cut into
small pieces
2 t Capers, rinsed
1/2 t Salt
1/2 t Oregano

INSTRUCTIONS

Date: Tue, 26 Mar 1996 21:14:10 -0500  From: Walt Gray
<waltgray@mnsinc.com>  About 20 minutes before making the dough, peel
the potatoes & boil  them until they are tender. Drain & mash them. Use
the potatoes while  they are still warm. Stir the yeast into the warm
water in a large  mixing bowl. Add the flour, potatoes & salt in two
additions. Mix  together. Knead for 10 minutes. Place the dough in a
lightly oiled  bowl, cover & let rise till doubled. Divide the dough in
half & shape  into a ball. Place each ball into a well oiled 9" roind
baking pan &  stretch the dough towards the edges. Cover, let sit for
10 minutes &  then stretch a little more. Cover again & leave until it
has doubled.  Preheat the oven to 400F. Dimple the dough with your
finger. Sprinkle  with olive oil & spread with tomatoes, capers, salt &
oregano. Bake  for 25 to 30 minutes until golden. Cool on wire racks &
eat at room  temperature.  MM-RECIPES@IDISCOVER.NET  MEAL-MASTER
RECIPES LIST SERVER  MM-RECIPES DIGEST V3 #87  From the MealMaster
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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