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Rosemary Focaccia

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Photo: Handle the Heat


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1 (12-16 ounce) russet potato

2 1/2 cups (or more) bread flour

4 teaspoons fresh rosemary leaves

1 teaspoon salt

1 cup warm water (105-115 degrees F)

1/4 teaspoon sugar

1 envelope dry yeast

5 tablespoons extra-virgin olive oil

1/2 teaspoon coarse sea salt

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