Potato (Peel) Focaccia

Food52’sPotato (Peel) Focaccia recipe.

Potato peels can be a challenging scrap to find another use for, but it turns out there is a pretty genius way to use up heaps of potato peels. Thanks to longtime Food52er AntoniaJames, I learned that potato peels’ true destiny is in bread. She first shared *years* ago that she cooks the peels in water and blitzes the peels with a hand blender, saving both the starchy cooking water and the blended potato peel mush for use in rustic artisanal breads. I decided to apply AntoniaJames’ trick to Alexandra Stafford’s Overnight, Refrigerator Focaccia as my base recipe. Stafford’ (…more) —Lindsay-Jean Hard

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