Rosemary Focaccia

Ingredients for 4 servings:

• 1 potato(s) (baked potato, 335g)
• 550 g flour
• 3 tsp rosemary, fresh
• 1 tsp salt
• 225 ml water, warm
• ¼ tsp sugar
• 1 packet of yeast (dry yeast)
• 4 tbsp oil (olive oil), cold squeezed
• ½ tsp coarse sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pierce potatoes in several places with a fork and microwave on high for about 12 minutes. Peel potatoes, place in a bowl, mash, and let cool. Combine flour, half of the rosemary, and salt in a food processor and process until the rosemary is chopped. Add about a third of the cooled potatoes and process again. Combine warm water and sugar and sprinkle with yeast. Let stand for about 5 minutes and then stir in 3 tablespoons of olive oil. With the food processor running, pour yeast mixture onto flour and wait until a smooth dough forms. Place dough on a lightly floured surface and knead for about a minute; dust with more flour if necessary. Place dough in a large, oiled bowl and turn until fully coated with oil. Cover with a kitchen towel and let rise in a warm place, about an hour, until doubled in size. Knead the dough for about 30 seconds on a floured surface, shape it into a 30 cm disc, and place it on a lightly oiled baking sheet. Lightly indent the surface with your fingertips, brush with 1 tablespoon of olive oil, and sprinkle with salt. Let it rise for about 20 minutes and bake in a preheated oven at 230°C for about 18 minutes, until the dough is golden brown.