Herbed Rosemary Potato Focaccia

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 russet potato, cut into cubes cooked tender then shredded
• 3 1/2 cups all-purpose flour
• 1/4 ounce fast rise yeast
• 1 1/4 teaspoons table salt
• 1/4 cup olive oil, and extra for the baking sheet and drizzling
• 1 cup warm water (105-115 degrees)
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon basil
• 3/4 teaspoon sea salt
• 2 tablespoons fresh rosemary

Recipe

• 1 proof yeast by combining warm water and yeast in a bowl. let sit in a bowl for ten minutes or until frothy and bubbling.
• 2 boil potato and shred, let cool.
• 3 mix dry ingredients; combine flour, sugar, salt, garlic powder, oregano, thyme, basil and pepper.
• 4 mix cooled potato, olive oil and proofed yeast.
• 5 combine dry ingredients and wet ingredients together until combined.
• 6 knead dough about 5-6 times.
• 7 put the dough in a slightly oiled bowl and cover with a damp towel.
• 8 let the dough rise for about 1 to 1.5 hours or until dough has doubled in size.
• 9 here's a secret: preheat your oven to 200 degrees for ten minutes then shut it off. let your dough rise in the oven.
• 10 when dough has doubled in size, punch the dough down and spread onto an oiled baking sheet. let stand for another 30-45 minutes.
• 11 using your thumb or the back of a wooden spoon, making indentations across the dough.
• 12 drizzle with olive oil, sprinkle sea salt and fresh rosemary.
• 13 bake at 425 degrees for 20-25 minutes or until golden brown.