Recipe: Rosemary Focaccia With Olives

[Guest guest]

Mmmm

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

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ROSEMARY FOCACCIA WITH OLIVES

http://www.epicurious.com/run/recipe/view?id=102172

 

Over the past few years, the popular Italian flatbread has made its way into

bread baskets at home and in restaurants. This version is tender and

redolent of rosemary and olive oil. It's perfect as a snack, served with

soup and salad, or split for sandwiches.

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

 

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.

 

Bon Appétit

September 1999