rosemary focaccia  dough 1 medium baking potato (about 9 ounces), peeled and quartered 1½ teaspoons rapid rise yeast 3½ cups unbleached all-purpose flour 1 cup warm water 2 tablespoons olive oil, plus more for oiling bowl and pan 1¼ tsp salt For the dough: 1. Bring 1 quart water to boil in small saucepan; add potato and simmer until tender. Drain and cool. Put through a ricer and reserve 11/3cups lightly packed potato. 2. Meanwhile, in large bowl of electric mixer mix yeast, ½ cup flour, and ½ cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. 3. Add remaining dough ingredients, including reserved potato. Mix with paddle attachment on low speed until the dough comes together. Switch to dough hook attachment and increase speed to medium, continue kneading until the dough is smooth and elastic, about 5 minutes. 4. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour. Wet your hands to prevent sticking. Halve the dough and flatten each peace of dough into an 8-inch round on a large, generously oiled baking sheet. Cover dough with lightly oiled plastic wrap; let rise in a warm draft-free area until dough is puff and doubled in volume, 45 to 60 minutes. 5. Preheat oven to 425 °F (220° C). Whit 2 or 3 fingers, dimple dough at regular intervals (make about 2 dozen). The dimples should be deep enough to hold small pieces of topping, herbs and/or pools of olive oil. For the topping: Drizzle the dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil. Bake for about 25 minutes or until the bottoms are golden brown. Let focaccia cool a bit but it should be eaten warM. back