Ingredients

Instructions

  1. Cover potato with cold water in medium saucepan.
  2. Simmer until potato is tender.
  3. Drain, reserving cooking liquid.
  4. Mash potato.
  5. Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
  6. Let stand until the yeast begins to act, about 5 minutes.
  7. Add 2 tablespoons of the oil to the yeast mixture.
  8. In a food processor add together the flours, potato and salt.
  9. Pulse 4 times.
  10. With the machine running slowly pour through feed tube the yeast mixture.
  11. Adding rest of water to make a ball of dough in the machine.
  12. (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
  13. Knead for 1 minute in food processor.
  14. Turn out on a floured surface, and knead just until smooth.
  15. Keep the dough soft.
  16. Pour 1/2 teaspoon of the oil into a clean bowl.
  17. Place the dough in the bowl, turning once to oil the top.
  18. Cover.
  19. Let rise until doubled, 30 to 45 minutes.
  20. Punch the dough down.
  21. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
  22. Gently press the dough out to about 1/2 inch thickness.
  23. Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
  24. Use your knuckle to dimple the dough at 1-1/2 inch intervals.
  25. Sprinkle with the rosemary, black olives and the cheese.
  26. Place in a cold oven on the center shelf.
  27. Place a flat pan of hot water on the shelf below the bread.
  28. Let rise until doubled, 20 to 25 minutes.
  29. Sprinkle with salt to taste.
  30. Turn on the oven to 375°F.
  31. Bake the focaccia for 20 to 25 minutes, or until browned on top.
  32. Remove from the pan, and cool on a wire rack.
  33. Serve warm.