The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [374]
potato focaccia
MAKES ONE 12 × 18-INCH LOAF
Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.
7 tablespoons olive oil, plus more for the bowl and plastic wrap
1 pound assorted fingerling potatoes
4½ teaspoons coarse salt, plus more for seasoning
1 envelope active dry yeast (1 scant tablespoon)
6 cups all-purpose flour
1½ tablespoons fresh rosemary, coarsely chopped
Freshly ground pepper
1. Pour 2 tablespoons olive oil into a 12 × 18-inch rimmed baking pan, and spread all over using your fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when the water comes to a boil. Reduce heat to medium-high; cook until the potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving the liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.
2. Place ¼ cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2¼ cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together the flour and remaining 1½ teaspoons salt; add to the potato mixture. Mix on low speed until the flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until the dough is smooth and elastic and is slightly tacky when squeezed but does not stick to your fingers, 4 to 5 minutes.
3. Turn the dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1½ hours.
4. Preheat the oven to 425°F. Spread the dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until the dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.
5. Using a mandoline or a knife, slice the remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat the potatoes well.
6. Remove the plastic wrap; dimple the dough with your fingertips, leaving deep indentations. Drizzle with the remaining 2 tablespoons oil. Gently press the reserved sliced potatoes into the dough. Sprinkle with the remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from the oven; transfer to a wire rack. Serve warm.
julia dunlinson’s potato griddle scones
MAKES 16
These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.
1½ pounds russet potatoes, peeled and sliced
1 tablespoon unsalted butter, melted, plus more for the griddle
½ cup all-purpose flour, plus more for the work surface
1 teaspoon salt
Butter and jam, for serving (optional)
1. Place the potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat. Cook until very tender, about 12 minutes. Drain; transfer to a medium bowl. Using a potato ricer or a food mill, mash the potatoes (you should have 5 cups mashed). Add the melted butter, flour, and salt. Stir with a wooden spoon until the dough comes together. Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.
2. Heat a griddle over medium heat. Roll out the dough to ¾-inch thickness on a lightly floured surface. Using a 2½-inch cookie cutter, cut out rounds, and prick with a fork. Lightly butter the griddle; cook the scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen