Focaccia alle Patate

Also known as the Italian focaccia with potatoes, it is one of the most moist breads you will ever taste.
You can use any potato you like or have, but I would choose a starchy one, that crumbles nicely, like the Idaho potato.
The crumb is wet, big,


with deep flavor and will pair with anything you want to eat it with.
Makes wonderful sandwiches and compliments any soup.
If you feel like being creative, sprinkle cheese or cherry or grape tomatoes on top before placing it in the oven to bake.

Ingredients:
1 medium-large Idaho or other white starchy potato
1 egg
2 TBSP active dry yeast
1 cup milk
1 cup water
6 cups or 750 gr flour, plus more as needed
1/4 cup olive oil, plus more for oiling the baking sheet and the surface of the focaccia
2 teaspoons salt, of which 1/2 teaspoon is for sprinkling the surface right before baking
1/2 teaspoon rosemary (I ground mine)
1/2 oregano

Directions:
Scrub the potato very well, then place in a small pot, cover with water by 1 inch and let boil for 20 minutes, or until well boiled.
When ready, remove from the water, let rest 5 minutes or until cool enough to handle safely and peel.
Using a potato mashed, smash it to a fine powder.
If this sounds strange to you, you will understand what I mean by powder once you do this yourself.
Set aside and go on with the rest of the cooking process as follows.
Warm the milk and water and dissolve the yeast in it, but be careful not to warm the liquid too much, because if too hot the yeast will die and we want our focaccia light and puffy, don't we?
Then add the rest of the liquids, followed by the mashed potato and salt and flour.
Mix well and let rise for 25 minutes.
Oil a baking sheet that has a nice 1 to 2 inches rim and spread the dough in it.


Oil it on the surface, make some dimples or holes with your fingertips and sprinkle some kosher salt, oregano and the rosemary.



Let rise for at least 30 minutes (here is after it rose for 45 minutes)




and up to 1 hour and bake in a preheated oven at 450 F for 12 to 18 minutes, keeping an eye on it.
When light golden, it should be done.


Here is the focaccia still very hot, with a piece torn to expose the crumb.