Rosemary Focaccia | America's Test Kitchen

Name: Rosemary Focaccia | America's Test Kitchen
Total time: 230 min
Ingredients: 1 medium baking potato (about 9 ounces), peeled and quartered; 1 1/2 teaspoons instant yeast; 3 1/2 cups unbleached all-purpose flour; 1 cup water (warm, 105 to 115 degrees); 2 tablespoons extra-virgin olive oil, plus more for oiling bowl and pan; 1 1/4 teaspoons table salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh rosemary; 3/4 teaspoon sea salt, coarse, (or 1 1/4 teaspoons kosher salt)

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Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

Keywords

Desserts or Baked Goods
Italian
ATK Staff Pick
Breads

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