Name: Rosemary Focaccia with Olives
Yield: Makes one 13-inch round bread
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

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Rosemary Focaccia with OlivesMark Thomas

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.

Recipe notes

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