Potato Tomato Focaccia

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 35
• 1/3 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon rosemary
• 3/4 cup warm water (105 - 115f)
• 1 (1 1/4 ounce) package fast rising yeast (2.5 tsp)
• 1/2 teaspoon sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained and finely chopped
• 1 1/2 lbs small red potatoes

Recipe

• 1 lightly grease 10 by 15 in.
• 2 rimmed cookie sheet or jellyroll pan.
• 3 combine oil, garlic, and rosemary; cover& set aside.
• 4 in a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
• 5 in a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
• 6 mix in tomatoes.
• 7 on a lightly floured surface (with floured hands), knead dough 5 min.
• 8 or until smooth/elastic, and shape into ball.
• 9 invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
• 10 roll out dough into a 13 by 9 in.
• 11 rectangle on the surface and transfer to baking pan, pressing into corners.
• 12 let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.) preheat oven to 400f.
• 13 once dough has risen, make little divots all over the dough with your fingers, making sure the dough is pressed to the edges of the pan.
• 14 slice the potatoes paper- thin and arrange them, overlapping, on the dough.
• 15 brush the potatoes with oil mix, leaving garlic slices in bowl.
• 16 sprinkle fococcia w/ s&p and bake for 40- 50min.
• 17 or until golden.
• 18 let it cool in the pan on a rack.
• 19 when cool, remove the bread to a board and cut into 2 in.
• 20 squares.