Potato Rosemary Focaccia


  • 4 ½ cups all-purpose flour
  • 2 ½ teaspoons active dry yeast
  • 1/3 cup olive oil
  • 1 tablespoon salt
  • 2 cups cooked russet (baking) potatoes
  • 1 teaspoon dried rosemary
  • 1 ½ pounds small red potatoes
  • + 1 more ingredients
    • 2 garlic cloves

In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is comb...

View full recipe at Epicurious


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