I know a handful of people who are marvelous bakers.
I’m not much of a baker, so I’m in awe of people who can whip up a soufflé like it’s nothing, or create a gorgeous ombre layer cake in mere hours.
But what I envy most about talented bakers? The ability to make bread.
Unless I want to go sit outside of a bakery at the crack of dawn, I don’t have many opportunities to eat fresh bread hot out of the oven. It’s truly a tragedy because, as we all know, nothing tastes better than fresh bread.
Fortunately, my days of deprivation may be coming to an end, thanks to a recipe that is truly foolproof, even for those among us who are intimidated by using yeast.
Best of all, this recipe will also use of your leftover mashed potatoes, and it tastes beyond delicious!
Print out the recipe below to give this tasty, simple focaccia a try!
- 1 cup mashed potatoes
- 2 cups all-purpose flour
- 1 tsp. yeast, as prepared on box
- 3 Tbsps. extra-virgin olive oil
1⁄2pint of cherry tomatoes, halved
- 1 to 2 tsps. dried thyme
- Coarse sea salt
- Prepare yeast in a large mixing bowl, according to boxed directions.
- Add flour, mashed potato, and salt to bowl. Stir until the mixture starts to gather into a shaggy dough.
- Add 2 Tbsps. of olive oil to the dough, and knead by hand into a smooth ball.
- Cover bowl with a towel and let rest for 1 hour.
- Gently transfer the dough into a round 9" cake pan, lined with a round of parchment.
- Tug dough to fill pan, as gently as possible.
- Top with tomatoes, olives, a generous pinch of coarse salt, thyme, black pepper, and remaining olive oil.
- Bake 40 minutes at 425 °F.
- Drizzle with a little additional olive oil and Parmesan cheese.
- Serve hot and enjoy!
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