Herb Focaccia

Herb Focaccia
From Laura Smith

Ahead of time:  boil one medium potato-I used Yukon gold or yellow.
When soft drain water (I saved potato water and used in recipe).  Cool potato and process (peel and all) to a medium-fine consistency in food processor.  You’ll need about 1 1/3 cups potato.

Mix to combine: 
1 ½ tsp dry yeast
½ cup warm water (as noted above)
½ cup flour
Cover and place in warm for about 30 minutes.

1 ¼ tsp salt
Another ½ cup warm water
2 T olive oil
Enough flour to make soft dough (about 3 ½ cups total)
Knead until dough is smooth and elastic 5-10 minutes.
Transfer dough to lightly oiled warm bowl and cover with plastic.  Let rise until double.  Punch down.

I tape a piece of parchment paper the size of my baking sheet (approx 15 ½ x 10 ½ ) and roll out dough on parchment.  Transfer parchment with dough to baking sheet for final rise.  Brush lightly with 2 T olive oil and let rise in warm place until doubled.  Sprinkle top with variety of finely chopped fresh herbs (I used rosemary, chives, parsley, thyme, basil, oregano) and sprinkle lightly with coarse kosher salt.  With wet fingers dimple risen dough at regular intervals. 

Place in preheated 425° oven and bake for about 25 minutes.  Transfer to wire rack to cool.  Fabulous served with Boursin herb and garlic cheese.