Potato Rosemary FOCACCIA
In a bowl add the flour, riced potatoes, olive oil, sugar, instant yeast and salt.
1
Mix well and knead for a few minutes until you get a smooth dough. Cover and let it rest for 2 hours.
2
Grease a pan with olive oil, then transfer the dough and let it rise another 30 minutes.
3
Drizzle some olive oil, punch the holes, then add the rosemary and sprinkle with salt.
4
Bake 35-40 minutes at 375°F (190°C).
5
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