Directions:
- 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.
- 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.)
- 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.)
- 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.)
- 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.
- 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).
- 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.
- Preheat oven to 425°F with rack in lower third.
- 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.
- Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 686.68 Kcal (2875 kJ) | ||
| Calories from fat | 281.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.25g | 48% | |
|---|---|---|---|
| Sodium | 2718.67mg | 113% | |
| Potassium | 460.03mg | 10% | |
| Total Carbs | 91.32g | 30% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 10.35g | 41% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 62.3mg | 346% | |
| Calcium | 247.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 264.86 Kcal (1109 kJ) | ||
| Calories from fat | 108.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 48% | |
|---|---|---|---|
| Sodium | 1048.62mg | 113% | |
| Potassium | 177.44mg | 10% | |
| Total Carbs | 35.22g | 30% | |
| Sugars | 0.5g | 5% | |
| Dietary Fiber | 3.99g | 41% | |
| Protein | 4.66g | 24% | |
| Vitamin C | 4.9mg | 21% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 24mg | 346% | |
| Calcium | 95.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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