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Ingredients
  • subheading: FOCACCIA DOUGH:
  • 1 ⅔ cups bread flour (Note 1)
  • 4 tsp white sugar
  • 1 ¼ tsp salt , kosher/cooking salt
  • 1 tsp instant / rapid rise yeast (Note 2)
  • ¾ cup very warm water (~40℃ /104℉)
  • 1 ½ tbsp extra virgin olive oil
  • 125g/ ½ cup (packed) boiled and mashed potato , around ½ large potato; floury variety (Note 3)
  • subheading: FOR BAKING:
  • 4 tbsp extra virgin olive oil
  • ¼ tsp sea salt flakes (Note 4)
  • subheading: GARLIC ROSEMARY TOPPING (NOTE 5):
  • 5 garlic cloves , cut into fine batons (Note 5)
  • ¾ cup extra virgin olive oil
  • 2 ½ tsp finely chopped rosemary leaves (fresh)
  • subheading: CHERRY TOMATO TOPPING:
  • 12 to 14 cherry tomatoes , red
  • ¾ tsp dried oregano leaves (or 2 ½ tsp finely chopped rosemary leaves)
  • subheading: BLACK OLIVE TOPPING:
  • 16 to 18 kalamata olives , pitted
  • ¾ tsp dried oregano leaves (or 2 ½ tsp finely chopped rosemary leaves)
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