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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  warm water
   3 3/4 c  durum flour
       2 ts salt
 
 ----------------------------------TOPPING-----------------------------------
       3 tb olie oil
       1 lg ripe tomato, cut into small
            -- piece; s
       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
   till 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 400F.  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.
 
   Carol Field, “Italy in Small Bites”
 
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