Potato Rosemary Focaccia


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

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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