Rosemary Focaccia with Olives

Name: Rosemary Focaccia with Olives
Yield: Makes one 13-inch round bread Servings
Ingredients: 1 12- to 16-ounce russet potato; 2 1/2 cups (or more) bread flour; 3 teaspoons fresh rosemary leaves; 1 teaspoon salt; 1 cup warm water (105°F to 115°F); 1/4 teaspoon sugar; 1 envelope dry yeast; 4 tablespoons extra-virgin olive oil; 12 oil-cured black olives, pitted, halved; 1/2 teaspoon coarse sea salt

By Jeanne Thiel KelleyPhotography by Pornchai Mittongtare

August 31, 1999

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Recipe notes