3 potatoes, peeled & cut into large chunks 3
1 package active dry yeast 1
10 ml sugar 2 tsp
1 L all purpose flour 4 cup
5 ml salt 1 tsp
extra virgin olive oil for brushing
1 red onion, cut into thin slices 1
175 ml parmigiano-reggiano cheese, shredded 3/4 cup
15 ml coarse sea salt 1 tbsp
30 ml fresh sage, minced 2 tbsp
In a medium saucepan, cook 2 potatoes in boiling water until tender, about 20 minutes. Drain, reserving the cooking water. Pass potatoes through ricer.
Stir yeast and sugar into 1/2 cup (125 ml) reserved warm potato cooking water until dissolved. Let stand for 5 minutes or until foamy.
With a heavy mixer, mix flour, riced potatoes and salt. Add yeast mixture and 3/4 cup (175 ml) additional potato water. Mix to make soft dough, 2 to 3 minutes.
Transfer to lightly floured work surface and knead until smooth, 3 to 4 minutes. Place in lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in warm place until doubled, about 1 hour.
Lightly oil baking sheet. Roll dough out to fit baking sheet. Place dough on sheet, cover with dry towel and let rise until doubled, about 30 minutes.
Cut remaining potato into slices. Blanch in salted boiling water until softened, about 2 to 3 minutes.
Brush olive oil over dough and press to smooth out. Top with onion, potato slices and cheese. Sprinkle with sea salt. Bake in preheated 425 F (220 C) oven for 25 to 30 minutes until edges are lightly brown and cheese is melted. Remove from oven and let cool. To serve, cut into squares. Garnish with sage.
Serves: 8