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Name: Rosemary Focaccia
Prep time: 30 min
Total time: 2 h 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 medium Russet potatoes peeled and quartered; 1 1/2 tsp instant yeast; 3 1/2 cup unbleached allpurpose flour 17 1/2 ounces; 1 cup warm water 110 degrees; 2 Tblsp Olive Oil More for pan; 1 1/4 tsp salt; 2 Tblsp Olive oil; 2 Tblsp rosemary leaves Fresh; 3/4 Tblsp Coarse Sea Salt; 2/3 cup parm

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INGREDIENTS

1 medium Russet potatoes ; peeled and quartered
1 1/2 tsp instant yeast
3 1/2 cup unbleached allpurpose flour ; 17 1/2 ounces
1 cup warm water ; 110 degrees
2 Tblsp Olive Oil ; More for pan
1 1/4 tsp salt
2 Tblsp Olive oil
2 Tblsp rosemary leaves ; Fresh
3/4 Tblsp Coarse Sea Salt
2/3 cup parm

Servings

INSTRUCTIONS

Bring 1 quart water to boil in a small saucepan, add potato and simmer until tender, about 25 minutes. Drain and cool to touch. Grate - 1 1/3 cups lightly packed.

Meanwhile, using a standing mixer of a food processor mix yeast, 1/2 cup of the flour and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. Add the remaining dough ingredients, including potato. If using a stand mixer attach the paddle and mix on low speed until the dough comes together. Switch to the dough hook and increase the speed to medium, continue kneading until the dough is smooth and elastic, about 5 minutes. For the food processor, process until dough is smooth and elastic, about 40 seconds.

Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise until puffy and doubled in size, about 1 hour in size.

With wet hands (to prevent sticking) press the dough flat into a generously oiled 15 1/2 by 10 1/2 inch rimmed baking sheet. If the dough resists going into the corners cover it with a damp cloth and let relax for 15 minutes. Cover with plastic wrap and let rise in a warm, draft-free area until the dough is puffy and doubled in volume, 45 minutes to 1 hour.

Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. With two wet fingers, dimple the risen dough at regular intervals, about 2 dozen. The dimples should be deep enough to hold a small pieces of topping, herbs and pools of oil.

Drizzle with oil, rosemary and coarse salt (or parmesan cheese).

Bake until the bottom crust is golden brown and crisp, 23 to 25 minutes. Transfer to a wire rack to cool slightly. Cut into squares, serve warm.

NOTES

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Rosemary Focaccia

1  medium Russet potatoes peeled and quartered
1 1/2  tsp instant yeast 
3 1/2  cup unbleached allpurpose flour 17 1/2  ounces
1 cup warm water 110 degrees
2 Tblsp Olive Oil More for pan
1 1/4  tsp salt 
2  Tblsp Olive oil 
2 Tblsp rosemary leaves Fresh
3/4 Tblsp Coarse Sea Salt 
2/3  cup parm

Bring 1 quart water to boil in a small saucepan, add potato and simmer until tender, about 25 minutes.  Drain and cool to touch. Grate - 1 1/3 cups lightly packed.

Meanwhile, using a standing mixer of a food processor mix yeast, 1/2 cup of the flour and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.  Add the remaining dough ingredients, including potato.  If using a stand mixer attach the paddle and mix on low speed until the dough comes together. Switch to the dough hook and increase the speed to medium, continue kneading until the dough is smooth and elastic, about 5 minutes. For the food processor, process until dough is smooth and elastic, about 40 seconds.

Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise until puffy and doubled in size, about 1 hour in size.

With wet hands (to prevent sticking) press the dough flat into a generously oiled 15 1/2 by 10 1/2 inch rimmed baking sheet.  If the dough resists going into the corners cover it with a damp cloth and let relax for 15 minutes.  Cover with plastic wrap and let rise in a warm, draft-free area until the dough is puffy and doubled in volume, 45 minutes to 1 hour.

Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.  With two wet fingers, dimple the risen dough at regular intervals, about 2 dozen.  The dimples should be deep enough to hold a small pieces of topping, herbs and pools of oil.

Drizzle with oil, rosemary and coarse salt (or parmesan cheese).

Bake until the bottom crust is golden brown and crisp, 23 to 25 minutes.  Transfer to a wire rack to cool slightly.  Cut into squares, serve warm.

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Nutrition

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Serving Size: 1 Serving (496g)
Recipe Makes: 1 Servings

Calories: 346
Calories from Fat: 138 (40%)

Amt Per Serving		% DV

	Total Fat 15.3g	20 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 5262.2mg		181 %
Potassium 1191.1mg		31 %
Total Carbohydrate 47.6g		14 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 39.3g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 346

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