Rosemary Foccacia W Olives

Rosemary Foccacia W Olives

Ready in 45 minutes

Adapted from a recipe in Bon Appetit magazine

Top-ranked recipe named "Rosemary Foccacia W Olives"

4 avg, 2 review(s) 100% would make again

Ingredients

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12 ounce Russet potatoes; mashed - 12-16 oz potatoes
2 1/2 cups Flour; can be bread or all-purpose
3 teaspoons Rosemary; chopped
1 teaspoon Salt
1 cup Water; ~120 degrees
1/4 teaspoon Sugar
1 package Yeast
4 tablespoons Extra Virgin Olive Oil
12 ea Olives; dry cured
1/2 teaspoon Salt

Original recipe makes 12

Servings  

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.

Notes

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...

Credits

Added on Award Medal
Verified by stevemur

photo by Burns110 Burns110

I also omitted the olives, for no other reason than it escaping my memory. I did, however add Gorgonzola and parmesan to the top before I baked it. The end product seemed moist perhaps because of the potato. I may add extra yeast next time. photo by Burns110 Burns110

Calories Per Serving: 184 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
LindaMarieCooks 5 years ago
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... [I posted this recipe.]
LindaMarieCooks 5 years ago
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