Potato Tomato Focaccia

• 13 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon rosemary
• 34 cup warm water (105 - 115F)
• 1 (1 1/4 ounce) package fast rising yeast (2.5 tsp)
• 12 teaspoon sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained and finely chopped
• 1 12 lbs small red potatoes

1. Lightly grease 10 by 15 in.
2. rimmed cookie sheet or jellyroll pan.
3. Combine oil, garlic, and rosemary; cover& set aside.
4. In a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
5. In a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
6. Mix in tomatoes.
7. On a lightly floured surface (with floured hands), knead dough 5 min.
8. or until smooth/elastic, and shape into ball.
9. Invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
10. ROll out dough into a 13 by 9 in.
11. rectangle on the surface and transfer to baking pan, pressing into corners.
12. Let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.)
13. Preheat oven to 400F.
14. 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.
15. Slice the potatoes paper- thin and arrange them, overlapping, on the dough.
16. Brush the potatoes with oil mix, leaving garlic slices in bowl.
17. Sprinkle fococcia w/ s&p and bake for 40- 50min.
18. or until golden.
19. Let it cool in the pan on a rack.
20. When cool, remove the bread to a board and cut into 2 in.
21. squares.

olive oil, garlic, rosemary, warm water, yeast, sugar, flour, salt, tomatoes, red potatoes

Taken from www.food.com/recipe/potato-tomato-focaccia-85168 (may not work)