Prep 30 mins
Cook 1 hr 20 mins
From the Party Girl Cookbook I have not tried this; in the past, recipes I have tried from here have been either really good or just ok, so it's your call. It can be made 1 - 2 days ahead, wrapped in plastic wrap and then in foil. I really don't know how long the prep time is, so I'm just pulling a number out of air...
- 1⁄3 cup olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon rosemary
- 3⁄4 cup warm water (105 - 115F)
- 1 (1 1/4 ounce) package fast rising yeast (2.5 tsp)
- 1⁄2 teaspoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained and finely chopped
- 1 1⁄2 lbs small red potatoes
- Lightly grease 10 by 15 in.
- rimmed cookie sheet or jellyroll pan.
- Combine oil, garlic, and rosemary; cover& set aside.
- In a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
- In a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
- Mix in tomatoes.
- On a lightly floured surface (with floured hands), knead dough 5 min.
- or until smooth/elastic, and shape into ball.
- Invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
- ROll out dough into a 13 by 9 in.
- rectangle on the surface and transfer to baking pan, pressing into corners.
- Let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.) Preheat oven to 400F.
- Once dough has risen, make little divots all over the dough with your fingers, making sure the dough is pressed to the edges of the pan.
- Slice the potatoes paper- thin and arrange them, overlapping, on the dough.
- Brush the potatoes with oil mix, leaving garlic slices in bowl.
- Sprinkle fococcia w/ s&p and bake for 40- 50min.
- or until golden.
- Let it cool in the pan on a rack.
- When cool, remove the bread to a board and cut into 2 in.