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      Title: Focaccia Pugliese (Focaccia From Puglia)
 Categories: appetizers, ethnic, snacks, vegetarian
      Yield: 2 Servings

------------------------------------DOUGH-----------------------------------
      8 oz Potatoes
  1 1/4 ts Dried yeast
  1 1/2 c  Water; warm
  3 3/4 c  Durum flour
      2 ts Salt

----------------------------------TOPPING-----------------------------------
      3 tb Olive oil
      1 lg Ripe tomato; cut into small
           - pieces
      2 ts Capers; rinsed
    1/2 ts Salt
    1/2 ts Oregano

  About 20 minutes before making the dough, peel the potatoes & boil
  them until they are tender. Drain & mash them. Use the potatoes
  while they are still warm.

  Stir the yeast into the warm water in a large mixing bowl. Add the
  flour, potatoes & salt in two additions. Mix together. Knead for
  10 minutes. Place the dough in a lightly oiled bowl, cover & let
  rise until doubled.

  Divide the dough in half & shape into a ball. Place each ball into
  a well oiled 9" roind baking pan & stretch the dough towards the
  edges. Cover, let sit for 10 minutes & then stretch a little more.
  Cover again & leave until it has doubled.

  Preheat the oven to 400°F. Dimple the dough with your finger.
  Sprinkle with olive oil & spread with tomatoes, capers, salt &
  oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks
  & eat at room temperature.

  Recipe by Italy in Small Bites by Carol Field

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