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