For the Focaccia Dough:

1. Make the mashed potatoes:  Peel potatoes.  Cut them into one (1) inch chunks.  Boil until fully cooked (10 – 15 minutes; insert a toothpick, fork, or skewer to check in the center).  Drain and mash well using a potato ricer.  Set aside to cool.  You need ½ cup of potatoes.  Serve any more that you boiled and mashed for one of your next meals!
2. Proof the yeast:  Mix the sugar into the warm water and then add the yeast to the warm sugar water.  It will begin to foam and become frothy.  Allow this to sit for 10 minutes to “proof”.
3. Prepare the dough:  Mix the flour and salt together.  Then, add the yeast ingredients.   Add the mashed potatoes. Mix well.  Once the potatoes are fully added, shape the dough into a ball and then, place it in a large mixing bowl.
4. First Rise:  Cover the bowl with plastic cling wrap. Place it in a warm area (77 F or 25 C) for 30 minutes until the dough. doubles in size.
5. Fold the Dough:  Get another large mixing bowl and drizzle 2 teaspoons of olive oil all around the inside of the bowl with your oiled hands.  Scrape the dough and fold over the edges of the dough to the center of the dough six (6) times.  Shape the dough and cover the dough again.
6. Second Rise:  Put the bowl in a warm place (77 F or 25 C) for another 30 minutes until the dough doubles in size.
7. Prepare the Pan:  Use a 10 x 8 x 2 metal non-stick pan or a 9-inch round cake pan (don’t use a springform pan).  Pour in 2 Tablespoons of extra virgin olive oil and smear it with your hands all over the inside of the bowl.
8. Preheat the Oven:  To 430 F or 22 C for 15 minutes before baking the bread.  Set the rack in the middle of the oven.
9. Put Dough in the Baking Pan:   Scrape the dough into the prepared pan.  Press it down and then push and stretch it to reach all four corners of the pan.  Don’t give up; this will eventually stretch. If there are any lumps, they will smooth out.  
10. Third Rise:  Cover the baking pan with. cling-free wrap and place it in a warm location for 40 minutes until the dough height rises about 25%.

Prepare Dough to Bake:

1. Cover the dough with oil:  Drizzle the surface with 2 teaspoons of extra virgin olive oil and rub it all over lightly with your oiled hands.
2. Poke Dimples:  All over the surface, use both hands in the shape of claws and press deep down into the stretched-out dough.  Press all the way down to the base of the pan.  Do this until the surface is completely dimpled.  If the dough appears to be deflating, that’s OK.
3. Add Toppings and Herbs:  Place your favorite toppings (tomatoes, olives, and garlic in this recipe) in the dimples.  Squeeze or smash the tomatoes before adding them. Sprinkle with oregano, rosemary, and thyme.
4. Finish with Olive Oil and sea salt:  Drizzle the surface with 2 Tablespoons of extra virgin olive oil, making sure that it runs into the dimples.  

Bake the Focaccia:

1. Bake the bread for 30 minutes until the top is a deep golden brown color and the sides of the bread are crusty and fried.
2. Cool the baked bread on a baking rack.  Allow the bread to rest for 10 minutes before cutting.

ENJOY!  Buon Appetito!

xo, Roz