Rosemary Focaccia | Oregonian Recipes

Ingredients

• 1 medium russet potato, peeled and quartered (about 9 ounces)
• 1 1/2 teaspoons instant yeast
• 3 1/2 cups unbleached all-purpose flour (divided)
• 1 cup warm water (105 to 115 degrees)
• 1 1/4 teaspoons salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh rosemary
• 3/4 teaspoon coarse sea salt or 1 1/4 teaspoons kosher salt