Easy Italian Recipes

This is a completely different way of making bread, with a very wet dough. I learnt to make this in Puglia from a couple of women who lived near Bari. They taught me to make my hand into the shape of a duck's foot, as if I had a webbed hand. 'Flap, flap, flap', they told me until sweat formed on my brow; I was only allowed to stop flapping when bubbles appeared on the surface of the dough.

Serves 10

1 medium potato (about 150g), peeled and roughly chopped
500g strong white bread flour or '00' flour
1 level teaspoon salt
500ml tepid water (use the potato cooking water)
25g fresh yeast
1/2 teaspoon sugar
3 tablespoons olive oil, plus extra for greasing

FOR THE TOPPING
olives, oregano, cherry tomatoes, etc.

This is usually made in a large, thin circular tin about 28cm across and 5cm deep, but I have also made it successfully in a thin, rectangular roasting tin. First cut a circle of baking parchment to line the base.
Put a small saucepan of water on to boil and put the potato in to cook. Meanwhile, mix the flour and the salt together in a large mixing bowl. Once the potato is cooked, drain but reserve the a measuring jug and top it up to 500m1, keeping the temperature of the water tepid.
Mix the yeast and sugar into this water with your fingers until it is completely blended and no lumps remain. Put the warm potato through a ricer, or mash with a fork, and add to the flour mixture. Add the tepid water and, making your hand into the shape of a webbed foot, hit the dough and pull it up one side of the bowl. The higher you pull the dough, the more air will be incorporated and the quicker this form of kneading will be. Use the other hand to hold the bowl steady against your stomach. If necessary, add a little more tepid water from the tap to obtain a dough with the consistency of wet porridge.

Repeat this motion, picking up speed as you go. It becomes tiring, but you will see the air getting trapped in the dough. Stop to rest every few minutes and watch the dough. Once you see bubbles rise to the surface and pop it is ready.
Pour half the oil into the lined tin and ensure it is greased generously all over. Pour the focaccia dough into the tin and pat the rest of the oil over the surface of the dough with your fingers so that it is covered in oil. This prevents a crust from forming while it rises. Leave to rise in a warm, draught-free spot for about 1 1/2 hours, or until the surface is covered in bubbles.
Meanwhile preheat the oven to 200°C/400°F/gas mark 6. Once the dough is risen, add your chosen topping. Place the tin in the oven and bake for around 50-60 minutes, or until the bread is crispy and golden brown. Buon appetito!