Step 2: Preparing the Potato

For the potato, we'll be cooking it (in the microwave) and then shredding it (by hand), it's really simple, but just a tad messy.

1) Dampen a paper towel and then wrap it around your potato.
2) Place on a plate and then cook in the microwave on high until tender.  (My microwave has a "potato" setting so I just used that.)
3) To check to see if your potato is cooked, do the fork test: Poke a fork into the potato and if it pierces the potato's skin and flesh easily, it's finished.
4) Allow the potato to cool down.  (it'll make shredding it SO much easier)
5) Peel the potato's skin.
6) Grate the potato on a vegetable grater.  When finished, you should have about 1 1/3 cups of shredded potato.
7) Set aside until later. :)

(Actually, this way of cooking the potato was SO easy, that I think I'm going to have to use it from now on! :D )

<p>Made it and it tasted great! Definitely going to make more in the future! Thanks! </p>
<p>I just made the focaccia but unfortunately although I tried to be gentle with the indents at the last step, my bread deflated. The flavor was great, I just need to be more careful next time! Thanks again.</p>
Made this for the first time earlier today. A few hours later and I'm making two more loaves! So good.
<a href="http://ShopAndEarn.info">This site will save money on groceries</a> I've included the link http://ShopAndEarn.info
I found a history of <a href="http://focacciabreads.com/2011/01/focaccia-bread-a-brief-history.htm">Focaccia Bread</a>. It's a member of a family of common Mediterranean and Middle-Eastern flat breads. I had know idea it had so many uses and was so good for you. I included the link. http://focacciabreads.com/2011/01/focaccia-bread-a-brief-history.htm
This is a wonderful instructable and I can not wait to try making this, this week.&nbsp; <br /> Thank you!!!<br />
For ease of use:<br /> <br /> Potato Focaccia Bread<br /> <br /> Ingredients<br /> <br /> 3 1/2 cups AP flour (give or take)<br /> 1 1/2 tsp. instant yeast*<br /> 1 1/4 tsp salt + a bit more salt(for garnishing the dough)<br /> 5-6 tbs olive oil<br /> 1 large potato<br /> 1 cup water<br /> <br /> 1) Dampen a paper towel and then wrap it around your potato and microwave until done.&nbsp; Peel the potato's skin.&nbsp; Grate the potato on a vegetable grater.&nbsp; When finished, you should have about 1 1/3 cups of shredded potato. Set aside.<br /> 2) Mix yeast, 1/2 cup of flour, and 1/2 warm water into a large bowl.&nbsp; Cover and set aside for twenty minutes.<br /> 3) Flour surface and knead dough until smooth.<br /> 4)Grease a large bowl with 1 tbs of olive oil and dump your dough in it to coat.&nbsp; Cover and let rise in a warm place.<br /> 5) Gently unfold the dough on a baking pan and brush with olive oil.<br /> 6) Sprinkle with salt, and any other toppings of your choice and let rise under a cloth.<br /> 7) 425 degree oven and bake 20-25 minutes or until golden brown.<br />
2a) Next, stir in the&nbsp; shredded potato, salt, 2 tbs olive oil, and 1/2 cup water to the yeast mixture.&nbsp; Stir together.&nbsp; Gradually stir in the 2 to 2 1/2 cups of flour until the dough comes together. :)
That's very helpful, would you mind if I added this to the end of the instuctable?&nbsp; Giving credit to you of course.<br /> <br /> (Oh and I think you forgot the step of adding the potato, olive oil, salt, ect. after letting the mixture set of twenty minutes, and the step about adding the rest of the flour. )<br />
Thank you for the inspiration.&nbsp; I am totally going to make this bread.:)<br />
As usual, an excellent Instrutable. Could you please write foccacia phonetically for me?&nbsp; I don't know how to pronounce it.&nbsp; Thanks :0)
You can go here to hear the translation:<br /> http://www.howjsay.com/index.php?word=focaccia<br /> And if your speakers aren't enabled, here:<br /> <span class="hw">fo&middot;cac&middot;ci&middot;a<br /> Thanks for commenting, I'm glad you like it!<br /> </span><br />

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