Rosemary Focaccia with Olives

This popular Italian flatbread is tender and redolent of rosemary and olive oil.

Ingredients

• 1 12- to 16-ounce russet potato
• 2 1/2 cups (or more) bread flour
• 3 teaspoons fresh rosemary leaves
• 1 teaspoon salt
• 1 cup warm water (105°F to 115°F)
• 1/4 teaspoon sugar
• 1 envelope dry yeast
• 4 tablespoons extra-virgin olive oil
• 12 oil-cured black olives, pitted, halved
• 1/2 teaspoon coarse sea salt

Preparation

• 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).
• 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.
• Position rack in center of oven and preheat to 450°F. 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.
• Bake until golden, about 18 minutes. Serve warm or at room temperature.

Makes one 13-inch round bread

Bella Pizza
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440 Main Road Towaco, NJ 07082 | Tel: 973-299-9177

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