eclaire note: you’re in for another treat, dear readers! one of my bestest friends, kate, offered to guest post again! you may remember kate from her guest post back in december of amazing seven-layer cookies. this time, kate’s sharing her mouthwateringly scrumptious focaccia bread recipe with you! this focaccia bread always disappears in the blink of an eye, enticing many of us to show up on time to parties so that we can park ourselves in front of it and gobble it down…or maybe that’s just me? regardless, kate’s cooking and baking always inspires me, and i hope it does the same for you!
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I first made this focaccia bread way back in 2004 when I had first moved in with Mike, Emilie and Bryan.
My mom had bought us a pizza stone as a house-warming gift and I was invited to a friend’s potluck birthday party and wanted to make something using the pizza stone. After that party this bread became a staple at every party we hosted at the Ledyard house. Over the years I have topped this bread with olives (like the original recipe called for) or sundried tomatoes, but I think it tastes best without anything on top.
This bread’s two key ingredients are potato and rosemary.
A lot of people don’t like to make bread because of the time it takes to rise.
But if you plan right you can give your dog a bath while the bread is rising.
Make this bread this weekend. You won’t be sorry.
one year ago: tortillas
two years ago: zucchini bread
three years ago: polenta and pesto
Rosemary Focaccia With Olives
yields approx 8 servings
borrowed from epicurious.com
- 1 12- to 16-ounce russet potato
- 2 1/2 cups (or more) bread flour
- 3 teaspoons fresh rosemary leaves
- 1 teaspoon salt
- 1 cup warm water (105°°F to 115°F)
- 1/4 teaspoon sugar
- 1 envelope dry yeast
- 4 tablespoons extra-virgin olive oil
- 12 oil-cured black olives, pitted, halved
- 1/2 teaspoon coarse sea salt
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- Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
- Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns.
- Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
- Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
- Bake until golden, about 18 minutes. Serve warm or at room temperature.