Meryl brought this over as an app. Addictive and amazing, the addition of potatoes is genius. I made a half-recipe of this which was a good size for my small oven. I would call a half-batch 4 good servings, and the entire thing is about 8.
She used this recipe: http://mybizzykitchen.com/2010/08/23/rosemary-focaccia-bread/ and said: “I topped it with lots of EVOO, sage, and thyme.”
2 red potatoes, peeled and quartered
2 1/2 cups water
4 1/2 cups bread flour
2 1/2 teaspoons yeast
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon rosemary
Peel and cut the potatoes in quarters. Add the water and cook until potatoes are tender – about 15 minutes.
Meanwhile, mix together the flour, yeast, sugar and half the salt in a large bowl.
Using a stick blender, puree the potato mixture. Let it cool slightly (to 120 degrees) and add to flour mixture.
You will have a very sticky and wet dough – I was skeptical, but it turned out fine.
Cover the bowl with plastic wrap and let rest for 2 hours.
Put parchment paper on a cookie sheet. Dump dough on counter and add just enough flour to manage the dough without it sticking to your hands – between 1/2 to 3/4 of a cup.
Put on parchment paper and using a rolling pin, roll into desired shape. Pour 1 tablespoon of olive oil all over the dough. Using your finger, push dimples all over the dough. Add the second tablespoon of olive oil and repeat, making sure the olive oil gets the sides of the dough too.
Sprinkle with rosemary and sea salt. Let sit for 45 more minutes.
Heat oven to 400. Bake for 30 minutes, until the top is evenly golden brown.