Rosemary and Sea Salt Focaccia

Name: Rosemary and Sea Salt Focaccia
Yield: Makes one 15 1/2-by-10 1/2-inch rectangle
Cuisine: Italian
Ingredients: 1 , medium baking potato (about 9 ounces), peeled and quartered; 1 1/2 teaspoons, instant yeast; 3 1/2 cups, unbleached all-purpose flour; 1 cup, water (warm, 105 to 115 degrees); 2 tablespoons, extra-virgin olive oil, plus more for oiling bowl and pan; 1 1/4 teaspoons, table salt; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, fresh rosemary; 3/4 teaspoon, sea salt, coarse, (or 1 1/4 teaspoons kosher salt)

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Appears in Cook's Illustrated May/June 1997

Desserts or Baked Goods

Italian

Breads

Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

SERVESMakes one 15 1/2-by-10 1/2-inch rectangle

TIME1¾ hours, plus 20 minutes standing and 1¾ hours rising

WHY THIS RECIPE WORKS

When developing our best focaccia recipe, we noticed that a couple of recipes from southern Italy added riced potato to the dough. We found that it produced a bread with moistness, a pleasantly soft texture, and a high rise, but the dough s...

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