• Rosemary Focaccia With Olives

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Rosemary Focaccia With Olives


Bon Appétit, September 1999


Active time: 30 min Start to finish: 2 to 3 days


Makes one 13-inch round bread.

1 12- to 16-oz russet potato
2 1/2 cups (or more) bread flour
3 tsps fresh rosemary leaves
1 tsp salt
1 cup warm water (105аF to 115F)
1/4 tsp sugar
1 envelope dry yeast
4 tbsps extra-virgin olive oil
12 oil-cured black olives,

Cooking Instructions
Step 1 Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
Step 2 Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
Step 3 Position rack in center of oven and preheat to 450F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
Step 4 Bake until golden, about 18 minutes. Serve warm or at room temperature.