Focaccia I Ingredients:
8 ozs. mashed potatoes
1 1/2 tsp. active dry yeast
3 cups bread flour
1 cup lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 Tbsp. dry Italian seasoning herb mix
1 tsp. salt
1 Tbsp. olive oil

Crisco (for greasing pans)

Extra-virgin olive oil
Coarse salt

Focaccia I Preparation:
Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 Tbsp. milk.

Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 tsp. honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)

Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.

Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place.* Punch dough down and divide in half. Put dough halves in greased 9 inch cake pans and spread over bottom. Cover with towel and let rise until doubled.

Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400° F oven with pans directly on the pizza stone for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack.

Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1 tsp.). Focaccia Tips: * Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the texture and flavor of the focaccia. ** Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and walnuts, etc. Add fresh herbs only after baking.

Focaccia II Ingredients:
For the biga (starter) -
1 cup bread flour
1 cup water (60° F)
1 1/4 tsp. active dry yeast

Combine flour, water and yeast in a bowl. Beat 100-125 strokes until smooth and ropey. Cover loosely with plastic wrap. Let sit overnight at room temperature.

For the dough -
1 1/4 cups warm water (80-90° F)
2 tsp. salt
1 Tbsp. dry Italian seasoning herb mix
3 cups bread flour (start with 2 1/2 cups and add if necessary)

1 Tbsp. extra virgin olive oil (for brushing top of dough)
Coarse salt

Focaccia II Preparation:
Stir biga to deflate. Add warm water, salt, herb mix, and enough flour so that dough pulls away from bowl when stirred. Knead 10 minutes on a floured surface (5 minutes in a machine) until smooth.

Place dough in lightly floured bowl and dust dough with flour. Cover with plastic wrap. Let rise until doubled (about 1 to 2 hours) in a warm place. Cut risen dough in half. Gently shape each piece into a ball and dust with flour. Cover with plastic and let rest for 30 minutes.

Place a ball of dough on floured surface and gently shape by flattening and stretching into a round. Don't overwork or it will lose its rise. Lay stretched-out dough on a floured peel and gently poke with fingers to dimple the dough surface. Drizzle with extra-virgin olive oil and sprinkle with coarse salt. Bake in preheated 450° F oven directly on the pizza stone for 15-20 minutes or until golden brown. (Take a peek at 5 minutes and pop/deflate any bubbles that may have formed.) Remove and place on a wire rack.

Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1 tsp.).