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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This bread can be cut into squares and grilled. Ingredients:
1 package active dry yeast |
1/3 cup olive oil |
1 tablespoon salt |
5-5 1/2 cups all-purpose flour |
filling |
2 cups shredded cheddar cheese |
1 1/2 cups prepared mashed potatoes |
1/3 cup parmesan cheese |
2 medium tomatoes,chopped |
1/4 teaspoon coarsely ground black pepper |
topping |
3 tablespoon olive oil |
1 1/2-2 teaspoons dried rosemary |
sea salt or kosher salt |
Directions:
1. Lightly spray a 13x9 inch baking pan with nonstick cooking spray
2. Dissolve the yeast in 1 3/4 cups warm water (105*F-115*F) in a large bowl.Add the oil and salt.Stir in 5 cups flour until a dough forms,adding more flour if necessary.Cover and let rise in a warm place until almost double in size,about 1 hour.Preheat oven to 400*F
3. For the filling,combine the cheddar cheese,potatoes,parmesan,tomatoes and pepper in medium bowl.Mix well.set aside.
4. Punch the dough down.Turn out onto a lightly floured surface.Knead until smooth,1-2 minutes.divide the dough in half.Roll each half into a 13x9-ince rectangle.Place 1 rectangle in the prepared pan.
5. Sprinkle the potato mixture evenly over the dough in the pan.Top with the remaining dough rectangle.Pinch the edges to seal.
6. For the topping,make small holes in the top of the dough with a small knife or a skewer.Drizzle with oil.Sprinkle evenly with the rosemary and salt.Bake until the focaccia is golden,45-50 minutes
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