Potato Focaccia with Rosemary / Basil Infused Olive Oil Recipe

Potato Focaccia with Rosemary / Basil Infused Olive Oil Recipe

Ingredients:

-2 Teaspoons Instant Yeast
-6 Tablespoons Sonoma Farm Infused Extra Virgin Olive Oil Rosemary & Basil
-1 Cup Mashed Potatoes
-1 1/2 Cups Warm Water
-4 – 5 Cups All-purpose, Unbleached Flour
-1 Teaspoon Salt

Directions:

1. In a large bowl, combine the flour, salt, yeast, rosemary / bail infused olive oil, potatoes and half the water.
Mix thoroughly with a wooden spoon, adding as much additional water as is needed to create a shaggy dough.2. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.3. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.

4. Preheat the oven to 425 degrees F.

5. Punch down and place on an oiled baking sheet, forming into an oval or circle.
Dimple the top surface with your finger tips Bake about 20 minutes or until golden.
Serve warm or at room temperature.

Sonoma Farm
Oct 2011