2000s Recipes + Menus
Tomato Focaccia
Serves8 (as part of antipasti)
- Active time:45 min
- Start to finish:5 1/2 hr
ADAPTED FROM LUCIA ERRIQUEZ CASTELLANA
April 2008
In the States, we tend to be familiar only with the bready, crisp-topped version of focaccia, but this Pugliese take on it—towering, savory, and so light it’s almost cakelike—will surely become a new favorite. Food editor Gina Marie Miraglia Eriquez learned the secret to a springy, rich variety—a potato mashed into the dough—from her husband’s cousin Lucia Erriquez (yes, with two r’s) Castellana, who comes from Bari. A salty top and tangy tomatoes that go almost buttery on the crust will have everyone reaching for a second piece.
- 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
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Equipment:
a stand mixer with paddle and dough-hook attachments
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Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth.
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Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
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Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)
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Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)
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Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.
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Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).
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Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
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Preheat oven to 425°F with rack in lower third.
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Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.
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Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
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Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature.
Cooks’ note: Focaccia is best eaten the day it is made but can be baked 1 day ahead and kept, wrapped in foil, in a sealed bag at room temperature. If desired, reheat, uncovered, in a 350°F oven until just heated through, about 10 minutes.
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