Rosemary focaccia
Prep time 20 min
Cook time 25 min
Serves 8
- 150 ml (2/3 c) instant mashed potato flakes
- 50 ml (1/4 c) warm (38° to 43°C/100° to 110°F) water
- 1 pkg (8 g/1/4 oz) active dry yeast
- 10 ml (2 tsp) sugar
- 45 ml plus 5 ml (3 tbsp plus 1 tsp) extra-virgin olive oil
- 400 g (3 c) all-purpose flour
- 10 ml (2 tsp) salt, divided
- 15 ml (1 tbsp) chopped fresh rosemary
- 12 cherry tomatoes, halved
- Prepare the mashed potatoes according to the package directions. Cool for 10 minutes.
- Meanwhile, in a small bowl, whisk the water, yeast, sugar and 30 millilitres (two tablespoons) of the oil until the yeast is dissolved. Let the mixture stand until frothy, about five minutes.
- In a large bowl, combine the flour and seven grams (1 1/2 teaspoons) of the salt. Stir the mashed potatoes and yeast into the flour mixture. Stir until combined and a soft ragged dough begins to form.
- Turn the dough out onto a lightly floured surface and knead until fairly smooth, four to five minutes. Coat a large bowl with five millilitres (one teaspoon) of the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 220°C (425°F). Coat a 23 x 35-centimetre (nine x 13-inch) baking pan with the remaining 15 millilitres (one tablespoon) of oil. With lightly floured hands, transfer the dough to the baking pan and press and stretch it to fit. Sprinkle the dough with the remaining two grams (1/2 teaspoon) salt and the rosemary. Arrange the tomatoes, cut-side down, in equally spaced rows over the dough.
- Bake until the bread is lightly golden, 20 to 25 minutes. Remove from the pan immediately and cool on a wire rack before slicing.
