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Rosemary Focaccia

A home-style Rosemary Focaccia made with Rapid Rise Yeast, Unbleached Flour, Warm Water, Extra Virgin Olive Oil, and Salt. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 3 1/2 cup
• 1 cup
• 2 tbsp
• 1 1/4 tsp
• 2 tbsp
• 2 tbsp
• 3/4 tsp

Method (preview)

1. 1

   Boil 1 quart water in saucepan, add potato and simmer until tender.

2. 2

   Drain, cool and put through fine disk on ricer or grate through large holes on box grater.

3. 3

   Reserve 1 1/3 cups lightly packed potato.

4. 4

   In large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.

5. 5

   Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.

6. 6

   Add remaining dough ingredients, including reserved potato.

7. 7

   If using mixer, fit with paddle attachment and mix on low speed (#2 on Kitchen Aid) until dough comes together.

8. 8

   Transfer dough to lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap.

9. 9

   Let rise in warm, draft free area until dough is puffy and doubled in volume, about an hour.

10. 10

    With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 jelly roll pan, or halve and flatten each piece of dough into 8" round on large, generously oiled baking sheet.

11. 11

    Cover dough with lightly greased or oil sprayed plastic wrap; let rise in warm, draft free area until dough is puffy and doubled in volume, 45 minutes to an hour.

12. 12

    Adjust oven rack to lower middle position and heat oven to 425F. With two wet fingers, dimple risen dough at regular intervals.

13. 13

    Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

14. 14

    Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes.

15. 15

    Transfer to wire rack to cool slightly. Cut into squares or wedges; serve warm.

16. 16

    Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough ingredients and substitute 24 whole sage leaves for rosemary.

17. 17

    Contributed to the FareShare Gazette by Jennie; 27 June 2003. www.fareshare.net