Focaccia is a generic term for a flat oven baked bread. This version is adapted from Epicurious and uses a potato and rosemary.  The bread can be topped with slices of tomato, olives, onions, or pretty anything else that suits your fancy.

Ingredients

2 1/2 cups bread flour
1 medium size russet potato
3 tsp fresh rosemary (maybe 11/2 tsp dry)
1 tsp salt

1 cup warm water
3 tbsp olive oil
1/4 tsp sugar
2 tsp yeast

1 roma tomato (or other toppings as prefered)
1/2 tbsp olive oil
1/4 tsp kosher salt

Extra flour as needed to keep surfaces and your hands from sticking to the dough when you knead.

Preparation
Pierce the potato repeatedly with a fork and microwave on high for 5 minutes, turn over and microwave for another five minutes. Set aside to cool.

Combine the water, olive oil, sugar and yeast. Set aside to allow the yeast to begin fermenting.

In a food processor with the dough blade in place, combine the flour, salt and rosemary. Process about 30 seconds to mix and break up the rosemary.

Cut the potato in half and scoop out the flesh and add to the flour in the food processor. Run the processor repeatedly in pulses to break up the potato and mix well with the flour.

With the processor running continuously, add the yeast mixture to the flour/potato. Continue processing about another minute, then scrape the dough out onto a clean lightly floured plastic chopping sheet.

Knead by hand for a couple of minutes and transfer the dough to a large oiled bowl. Cover with plastic wrap and set in a warm location to rise for an hour.

Punch the dough down and knead again for about a minute. Stretch and knead the dough into a 12″ disk on a parchment paper covered baking sheet.

Slice the tomato and arrange on top of the dough.  Brush the dough with the remaining olive oil, and sprinkle with the final salt.

Bake 450° F for 20 minutes.

Nutrition

12 servings