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Focaccia Bread (2)

1 10-ounce boiling potato, peeled

1 tbs. dry yeast

½ cup warm water

3 tbs. bread flour

2 tbs. minced fresh rosemary

2 tbs. minced garlic

2 tbs. olive oil

7 cups (about) flour

1 tbs. salt

olive oil

2 tbs. olive oil

coarse kosher salt

fresh ground pepper


1.Cover potato with cold water in medium saucepan. Simmer until potato is tender. Drain, reserving cooking liquid. Mash potato. Measure 1 cup potato.

2.Meanwhile, sprinkle yeast over ½ cup warm water in small bowl; stir to dissolve. Let stand 5 minutes. Mix in 3 tbs. flour. Cover bowl with plastic wrap and let stand in warm draft-free area for 30 minutes.

3.Blanch rosemary and garlic in small saucepan of boiling water 1 minute. Strain. Add enough water to potato liquid to measure 2 cups. Mix in rosemary, garlic and 2 tbs. oil.

4.Combine 6 ½ cups flour and 1 tbs. salt in large bowl. Stir down yeast mixture and add to flour with herb-water mixture and 1 cup potato. Mix until sticky dough forms. Knead on well-floured surface until dough is smooth and elastic, adding more flour if sticky, about 10 minutes.

5.Oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled, 1 ½ hours.

6.Punch dough down. Knead on lightly floured surface until smooth, about 2 minutes. Cover; let rest 10 minutes.

7.Grease rimmed 9 x 13 inch jelly roll pan. Roll dough out on lightly floured surface to 9 x 13 inch rectangle. Transfer to prepared pan. Brush top with 2 tbs. oil. Sprinkle lightly with coarse salt and generously with pepper. Let rise in warm draft-fee area until almost doubled, 1 ¼ hours.

8.Preheat oven to 400 degrees. Bake until bread is brown and sounds hollow when tapped, about 40 minutes. Cool in pan 10 minutes. Transfer bread to rack and let cool completely







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