Rosemary Focaccia | Oregonian Recipes
Rapid-rise or instant yeast reduces the preparation time by more than an hour. If you use an equal amount of regular active dry yeast instead, let the sponge...
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Cooking tools:
- Stand mixer
- Food processor
- Potato ricer
- Grater
- Cooling rack
- Jelly roll pan
- Baking sheet
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Aluminum foil
- Oven
- Stove
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
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