Potato Tomato Focaccia - olive oil

Method

• Lightly grease 10 by 15 in.
• rimmed cookie sheet or jellyroll pan.
• Combine oil, garlic, and rosemary; cover& set aside.
• In a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
• In a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
• Mix in tomatoes.
• On a lightly floured surface (with floured hands), knead dough 5 min.
• or until smooth/elastic, and shape into ball.
• Invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
• ROll out dough into a 13 by 9 in.
• rectangle on the surface and transfer to baking pan, pressing into corners.
• Let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.)
• Preheat oven to 400F.
• Once dough has risen, make little divots all over the dough with your fingers, making sure the dough is pressed to the edges of the pan.
• Slice the potatoes paper- thin and arrange them, overlapping, on the dough.
• Brush the potatoes with oil mix, leaving garlic slices in bowl.
• Sprinkle fococcia w/ s&p and bake for 40- 50min.
• or until golden.
• Let it cool in the pan on a rack.
• When cool, remove the bread to a board and cut into 2 in.
• squares.