- 1/4 ounce active dry yeast or 1/2 ounce fresh yeast
- 1 1/4 cups very warm water (120-125°F)
- 1 teaspoon sugar
- 1/4 cup potato buds (instant mashed potatoes)
- 1 tablespoon nonfat dry milk
- 1 tablespoon salt
- 4 cups all-purpose flour
- 1 tablespoon olive oil
Instructions 1) In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast in 3/4 cup of the water. Add the sugar, potato buds and dry milk. Stir well to combine. Let the mixture sit for 10 minutes.
2) Add the salt and the flour, 1 cup at a time, stirring well to combine. Add the remaining 1/2 cup water. Combine, mix and knead for 6 to 7 minutes until smooth.
3) Form the dough into a ball and place it in a large mixing bowl. Rub the surface with 1 teaspoon of the olive oil. Cover the bowl with plastic wrap and a towel.
4) Let the dough rise for two hours. Remove the dough from the bowl. Rub 1 teaspoon of olive oil across the bottom of a 12-inch x 18-inch baking pan. Spread and press the dough into an oval shape about 15- x 5- x 1/2-inches. Cover the pan with a cloth and let the dough rise for 30 minutes.
5) Brush the top of the focaccia with the remaining teaspoon of olive oil and, with your fingers stiff, plunge two of them into the dough, working from the center, to form holes that are about 2 inches apart.
6) Bake the focaccia in a preheated 450°F oven for 25 to 30 minutes, until the top is golden brown and the focaccia is cooked through. Cool the focaccia on a wire rack.