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Rosemary Focaccia with Olives
- 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
Directions:View on Bon Appetit
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