Description
This is like a filled focaccia bread. Just imagine a focaccia sandwich with ham and mozzarella cheese filling (or you can come up with your filling, the sky is the limit). You can add basil, olives different cheeses…
Ingredients
- All-purpose Flour
- Russet Potatoes
- Sugar
- Dried Yeast
- Salt
- Butter
- Potato Water
- Ham
- Mozzarella Cheese
- Oregano
- Tomatoes
- Olive Oil
- Coarse Salt
Instructions
- Cook and peel the potatoes in a pot with water
- Once the potatoes are cooled, pass them through a ricer, into a large mixing bowl
- Meanwhile proof the yeast with some of the reserved warm potato water and 11 / 2 tsp sugar
- Let stand for 5 minutes until foamy
- Add the flour, and mix until crumbly
- Add the yeast mixture, the melted margarine and slowly add the remaining potato water
- At this point you can either mix by hand or put it in your kitchen aid mixer with the bread hook attachment
- Be careful when mixing the water, because the dough consistency must not be too dry or too wet, it should be tacky to the touch and come together into ball
- Keep kneading until a smooth ball forms
- Place the dough in a well greased bowl, and cover it with seran wrap or a towel
- Place in a warm spot to rise — i usually put it in my oven to avoid drafts
- Let is rise for about one hour or until doubled in size
- While the dough is rising assemble the filling
- Mix all the ingredients together and set aside
- Grease a 12 inch sping form pan
- Se aside
- Preheat oven to 350 degrees
- Once the dough doubles, take it out of the bowl and gently deflate it and divide the dough in half
- Place the first half in the mold covering th eentire bottom
- Put the filling on top of the dough but leave 1 / 4 inch border so as the filling does not touch the sides
- Place the second half of the dough on top of the filling
- Put the sliced tomatoes on top of the second half of the dough, sprinkle with salt and drizzle with olive oil
- Bake for about 40 minutes or until done