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Rosemary Focaccia with Olives


Rosemary Focaccia with Olives Recipe

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
Directions:
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