Rosemary Foccacia

Name: Rosemary Foccacia
Total time: 10800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 large russet potato (15-20 oz); 2 cups warm water; 6 cups AP flour; 3 Tbsp instant yeast; 2 tsp salt; 3 Tbsp olive oil (+ extra for drizzling); 2 Tbsp rosemary, chopped; Course salt

Lance Wilson @lance_wilson

Nyack, NY

This recipe was designed to be the sandwich base for my pesto chicken and artichoke sandwiches, but would be great on its own.

Lance Wilson @lance_wilson

Nyack, NY

This recipe was designed to be the sandwich base for my pesto chicken and artichoke sandwiches, but would be great on its own.

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Ingredients

3 hours

6 servings

1large russet potato (15-20 oz)
2 cupswarm water
6 cupsAP flour
3 Tbspinstant yeast
2 tspsalt
3 Tbspolive oil (+ extra for drizzling)
2 Tbsprosemary, chopped
Course salt

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Steps

3 hours

1

Peel the potato and cut into large chunks. Cover with water and boil for 25 until soft.
2

While the potato is boiling, add 1 cup flour, 1 cup warm water, and the yeast to a mixing bowl and mix to proof.
3

When the potatoes are finished, drain and prepare the remaining bread ingredients.
4

Mash the warm potato through a potato ricer or by hand into the dough. Add the remaining flour, water, salt and oil and mix until a dough forms.
5

Knead the dough for 5-10 minutes until the dough is cohesive. This is a wet dough so it won't form a ball.
6

Transfer the dough to a greased bowl and allow to rise in a warm place until doubled in size (20-30 min)
7

Prepare a rimmed baking sheet with parchment. Cut the parchment out and crumple then uncrumple so the parchment lays flat. A darker pan will yield a darker crust.
8

Drizzle the parchment pan with oil and then spread. Pour the dough into the pan.
9

Using wet hands so they don't stick to the dough, spread the dough evenly to the corners so it forms a uniform rectangle.
10

Allow to rise in a warm spot for 15-20 minutes. Meanwhile, preheat the oven to 425 F
11

Before you bake, wet your two fingers and use them to make regular indents in the dough to pool the oil.
12

Drizzle the dents with olive oil and then sprinkle the rosemary and a pinch of coarse salt over the top.
13

Bake the bread for 25 minutes until the top is golden and sizzling. Remove and let cool slightly on a wire rack to preserve the crust. Serve warm, or reserve for sandwiches.