Focaccia Di Patate

Ingredients

Fresh rosemary

2 tablespoons, chopped

Olive oil

1/4 cup, plus more for drizzling

Salt

1 teaspoon

All-purpose flour

3 cups

Sugar

1 tablespoon

Active dry yeast

2 teaspoons

Warm water

1 cup (110°f or 45°c)

Potatoes

2 medium, peeled and cubed

Instructions

1. Peel and cube the potatoes. Boil them in salted water until soft, about 15-20 minutes. Drain well and mash the potatoes until smooth. Allow them to cool to room temperature.
2. In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
3. In a large mixing bowl, combine the flour and salt. Create a well in the center and add the foamy yeast mixture, the cooled mashed potatoes, and the olive oil. Stir until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
6. Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down to release the air. Transfer the dough to a greased baking sheet and press it out gently into a rectangle or circle about 1 inch thick.
7. Use your fingers to create dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with chopped rosemary and a pinch of salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom. Let it cool slightly before cutting into squares or wedges.