Parmesan Focaccia
This recipe comes from the test kitchen of cook's illustrated and the best i've ever tasted. so moist and light! the rapid rise yeast reduces the preparation time by more than an hour. if you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each.
Steps
For the dough: add potato to boiling water and simmer until done , about 25 minutes.
Drain potato well and cool.
Once cooled put through fine disk on ricer or grate through large holes on grater box.
Reserve 1 1 / 3 cup lightly packed potato.
Meanwhile , in large bowl of electric mixer or work bowl of food processor fitted with steel blade , mix or pulse yeast , 1 / 2 cup flour , and 1 / 2 cup warm water until combined.
Cover tightly and set aside until bubbly , about 20 minutes.
Add remaining dough ingredients , including reserved potato.
If using kitchen aid mixer , fit with paddle attachment and mix on low speed until dough comes together.
Switch to dough hook attachment and increase speed to medium.
Continue kneading until dough is smooth and elastic , about 5 minutes.
If using food processor , process until dough is smooth and elastic , about 40 seconds.
The dough will be wet.
Transfer dough to lightly oiled bowl , turn to coat with oil , and cover tightly with plast.
Ingredients
baking potato, instant yeast, unbleached all-purpose flour, water, extra virgin olive oil, table salt, parmesan cheese