A testament to the interplay of heat and moisture, this focaccia uses the power of steam within a blistering oven to create a crisp exterior while retaining a soft, olive-perfumed interior that embodies the quintessential balance of Italy's elemental forces.
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Dissolve yeast in warm water and let it activate.
Combine flour, salt, mashed potato, yeast-water mixture, and half the olive oil to form a dough.
Knead the dough until smooth and elastic.
Cover and let it rise until doubled in size.
Spread dough on a greased sheet, dimple its surface.
Top with cherry tomatoes, olives, and drizzle with olive oil.
in a preheated oven at 220°C for about 25 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
