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Rosemary Focaccia With Olives

10 faves
Nutrition per serving    (USDA % daily values)
CAL
2163
FAT
216%
CHOL
0%
SOD
262%

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Ingredients for 1 serving

1 12- to 16-ounce russet potato

2 1/2 cups (or more) bread flour

3 teaspoons fresh rosemary leaves

1 teaspoon salt

1 cup warm water (105°°F to 115°F)

1/4 teaspoon sugar

1 envelope dry yeast

4 tablespoons extra-virgin olive oil

12 oil-cured black olives, pitted, halved

1/2 teaspoon coarse sea salt

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