Rosemary Focaccia with Olives

Name: Rosemary Focaccia with Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 17
Cuisine: Mediterranean, Italian, European
Ingredients: 591 milliliters (or more) bread flour; 1 teaspoons coarse sea salt; 1 envelope dry yeast; 3 teaspoons fresh rosemary leaves; 12 oil-cured black olives, pitted, halved; 4 Tbsps extra-virgin olive oil; 340 grams russet potato; 1 teaspoon salt; 0 teaspoons sugar; 237 milliliters warm water (105°°F to 115°F)

The recipe Rosemary Focaccia with Olives could satisfy your Mediterranean craving in around 45 minutes. This vegan recipe serves 17. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 117 calories. Head to the store and pick up yeast, coarse sea salt, rosemary leaves, and a few other things to make it today.

Instructions

Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes.

Ingredients you will need

Potato

Equipment you will use

Microwave

Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).

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Potato

Equipment you will use

Bowl

Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute.

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Rosemary

All Purpose Flour

Salt

Add potato; blend in, using about 25 on/off turns.

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Potato

Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over.

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Sugar

Water

Yeast

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Measuring Cup

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.

Ingredients you will need

Dough