Rosemary Foccacia W Olives
Verified by stevemur
Rosemary Foccacia W Olives Preparation
Preheat oven to 450 degrees with rack in the middle of the oven.
Brush a large baking sheet with oil.
Microwave potato on high under tender, about 12 minutes. You need 2/3 cup packed mashed potato. Just scoop the potato into a bowl and mash well and let cool. No need to add butter or milk to the potato.
Combine flour, half the rosemary and 1 tsp salt. Add potato and mix to blend.
In a small bowl combine the sugar, water and yeast. Let stand till foamy, about 5 minutes. Stir in 3 tbsp olive oil.
Pour yeast mixture into the flour and mix until smooth - about 1 minute. Scxrape dough onto a lightly floured surface and knead until silky, sprinkling more flour as needed. The gluten in foccacia sould not be developed, so knead for 1 minute or less. Place in a large oiled bow, turning to coat top, cover with plastic wrap and let rise until doubled, about 1 hour.
Punch down dough and knead for 30 seconds on a lightly floured surface. Stretch or pat dough to a 12-in round. Transfer round to baking sheet and press all over with finertips to make dimples. Brush with 1 tbsp oil. Press olive halves, cut side down, into dough (These are optional). Sprinkle with sea salt. Cover with a cloth and let rise until just puffy, about 20 minutes. Bake until golden, about 18 minutes.
You don't have to use bread flour...regular all purpose works just fine. And you can leave off the olives if you want to...
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