Potato Focaccia Cupcakes
From La Fuji Mama
Adapted from The Wednesday Chef
Makes 12 cupcakes
1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 tsp. active dry yeast
A pinch of sugar
1 1/2 tsp. kosher salt, plus more for salting water
2/3 cup warm water
2 tsp. dried oregano
1/4 cup sun dried tomatoes (the kind packed in oil), drained and chopped
3 Tbsp. extra-virgin olive oil, divided
Coarse sea salt
1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.
2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.
3. Pour the flour into the yeast mixture and stir with a fork, then add the mashed potato, 1 1/2 teaspoons salt, and dried oregano. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add sun dried tomatoes and 2 tablespoons of the olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.
4. Line cupcake pan with cupcake liners and spray over the top with cooking spray. Divide up the dough into 12 equal balls and gently tug and pat each ball into a cupcake liner so that it fits into the liner.
5. Sprinkle a small pinch of coarse sea salt over the top of each cupcake and then drizzle with 1/4 teaspoon of olive oil, and let rest for another hour.
6. While the focaccia is resting, preheat the oven to 425 degrees Fahrenheit. Place the cupcake pans in the oven and bake for 17-20 minutes, rotating the pan halfway through. Let cool on a rack.
Onion Herb Cheese Frosting
1 package (8-oz.) cream cheese, softened
1/4 cup butter, softened
1/2 envelope Lipton Onion Soup Mix
1 tsp. Italian seasoning
1 Tablespoon grated Parmesan cheese
Mix everything together and let sit at least 2 hours in the fridge before using.
Spread generously over focaccia cupcakes.