Focaccia Bread Herbed With Black Olive & Fresh Rosemary

Recipe by Rita1652
READY IN: 45mins
YIELD: 1 loaf




  • Cover potato with cold water in medium saucepan.
  • Simmer until potato is tender.
  • Drain, reserving cooking liquid.
  • Mash potato.
  • Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
  • Let stand until the yeast begins to act, about 5 minutes.
  • Add 2 tablespoons of the oil to the yeast mixture.
  • In a food processor add together the flours, potato and salt.
  • Pulse 4 times.
  • With the machine running slowly pour through feed tube the yeast mixture.
  • Adding rest of water to make a ball of dough in the machine.
  • (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
  • Knead for 1 minute in food processor.
  • Turn out on a floured surface, and knead just until smooth.
  • Keep the dough soft.
  • Pour 1/2 teaspoon of the oil into a clean bowl.
  • Place the dough in the bowl, turning once to oil the top.
  • Cover.
  • Let rise until doubled, 30 to 45 minutes.
  • Punch the dough down.
  • Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
  • Gently press the dough out to about 1/2 inch thickness.
  • Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
  • Use your knuckle to dimple the dough at 1-1/2 inch intervals.
  • Sprinkle with the rosemary, black olives and the cheese.
  • Place in a cold oven on the center shelf.
  • Place a flat pan of hot water on the shelf below the bread.
  • Let rise until doubled, 20 to 25 minutes.
  • Sprinkle with salt to taste.
  • Turn on the oven to 375°F.
  • Bake the focaccia for 20 to 25 minutes, or until browned on top.
  • Remove from the pan, and cool on a wire rack.
  • Serve warm.