Potato Rosemary Focaccia

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Leite's Culinaria


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5 3/4 cups unbleached bread flour

2 teaspoons table salt or 3 1/2 teaspoons kosher salt

2 1/2 teaspoons instant yeast

2 1/2 cups ice-cold water (40°F or 50°C)

1/4 cup olive oil

2 cups olive oil

2 tablespoons dried basil

2 tablespoons dried parsley

1 tablespoon dried oregano

1 tablespoon fresh rosemary leaves

1 teaspoon dried thyme

2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, pressed and lightly sauteed in 1/2 cup of the olive oil, above

1 tablespoon kosher salt or coarse sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon chile flakes (optional)

1 teaspoon sweet or hot paprika (optional)

1/4 cup plus 2 tablespoons olive oil

8 new potatoes or 1 1/2 pounds Yukon Gold potatoes

1 large white or yellow onion, cut into thin strips (optional)

Leaves from 1 rosemary sprig

1 cup Herb Oil

1/2 teaspoon each coarse sea salt or kosher salt, freshly ground black pepper, or to taste

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