Who knew that baking this super soft and amazingly delicious Italian focaccia bread could be this easy? To read more about this recipe, visit my blog:
Ingredients: to make a 9 x 12 in focaccia bread
1 medium russet potato (mine was 6.5 oz, 185 gr)
2.5 cups (400 gr) of bread flour
1 package of active dry yeast (3/4 oz, 21 gr)
1/4 teaspoon of sugar
3 tablespoons of extra virgin olive oil (divided)
5 rosemary sprigs
2 teaspoons (12 gr) of salt
10 fl oz (300 ml) of water
half teaspoon of coarse sea salt (I used lava black sea salt) to sprinkle on top
