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Focaccia with Potatoes  di Academia Barilla  Big Image Focaccia
with Potatoes 1 hours   Bread, focaccia and pizza   Ingredients
for 4 people  3 ¾ cups flour 1 ¾ ounces boiled potatoes 1 ¼ cup
water 2 1/5 teaspoons salt 1 1/3 teaspoons sugar 3 ½ tablespoons
extra virgin olive oil 1 package dry yeast 3 ½ ounces cherry
tomatoes 2 sprigs rosemary Coarse salt to taste  Preparation 1
hours preparation + 20 minutes cooking 1. Knead all ingredients
until smooth and firm  2. Set aside to rest for 10 minutes  3.
Divide the dough into 10 ½-ounce pieces and roll into balls or
cylinders  4. Set aside to rise for 30 - 40 minutes  5. Roll out
dough to a thickness of ½ inch and place on a baking sheet,
oiled with extra virgin olive oil  6. Set aside to rest for
another 10 - 15 minutes and stretch the dough by hand to cover
the whole baking sheet surface  7. Brush with oil and sprinkle
with some rosemary and halved cherry tomatoes  8. Set aside to
rest for 20 - 30 minut