This recipe was shown on Better Homes & Gardens a couple of weeks ago (a Karen Martini recipe) and I thought I'd have a go at converting to make the dough in the TM. It worked really well and the fact that it was all done in the one bowl was great. They didn't say what size baking dish to use so I took a punt and luckily it was the perfect size. Different from any other foccacia I have eaten, this was was crunchy on the outside, reminded me a bit of the Pizza Hut pan pizza bases in a way, but much nicer.
POTATO FOCCACIA2 medium desiree potatoes, peeled, cut in into chunks
500g plain flour
Salt flakes
360g room temp water
2 tsp dried yeast
5 tblsp EVOO
½ bunch basil leaves, roughly torn
3 - 4 ripe tomatoes, sliced
Freshly ground black pepper
Line a baking tin (approx 30 x 25 x 5cm) with baking paper.
Cut potatoes into cubes and put into basket of TM. Pour 500g of water into the bowl, add a pinch of sea salt, then lower the basket into the bowl. Cook on
Varoma temp for approx 17 mins, speed spoon 
.(test with a knife to see if potatoes are done enough)
Lift basket out with spatula, then discard the cooking water from the bowl. Place room temp water into the bowl and sprinkle in the yeast .Mix
5 seconds on speed 6.
Return potatoes back into the bowl, mix approx
20 secs on speed 4 or until smooth. Add flour and 2 tsp salt and combine for
20 seconds on speed 6.
Set the dial to
closed lid position 
and knead for
2 mins on interval speed 
or until dough is smooth and elastic (it will look very wet and sticky but this is what gives the dough its airiness and crisp texture). Remove to a lightly oiled mixing bowl and cover with plastic wrap and stand in a warm place for 40 minutes or until dough has doubled in size. Preheat oven 200°C
Drizzle 3 tablespoons oil into prepared tray and coat base and sides with a pastry brush. Remove dough from mixing bowl and press and stretch into prepared tray. Cover with plastic wrap and stand in a warm place for a further 20 minutes or until dough has doubled in size.
Combine basil and tomato in a bowl. Add remaining oil and season. Scatter mixture over dough. Bake for 45 minutes or until golden. Remove focaccia from oven and set aside for 15 minutes, before serving.
I couldn’t help but add some grated tasty cheese and put under the grill until melted, but you could add to the foccacia while in the oven for the last few mins of cooking time. Would also like to add other toppings too, thinly sliced salami/pepperoni, sliced black olives, whatever you like.
