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Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot for 1 hour.
On one of the sheets, toss the potatoes with the rosemary and 1/2 cup of olive oil and season with salt. Spread the potatoes in a single layer and bake until tender, 15 minutes. Let cool.
Spread the tomatoes and rosemary evenly over the dough and sprinkle with salt. Bake in the oven until the focaccia is a deep golden brown, 45 to 50 minutes. Let cool slightly on a wire rack.
In one bowl, Garner adds 4 cups of all-purpose flour, 2 teaspoons of yeast and 2 teaspoons of salt before whisking. She then folds in 2 cups of lukewarm water and forms the dough.
Recipes for rosemary focaccia, and cacio e pepe (spaghetti with pecorino romano and black pepper). ... and a Science Desk segment exploring the problems with whole ...
The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
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Potato rosemary focaccia is sometimes called "potato pizza" in New York City. [30] Although rosemary is the most common herb used to flavor focaccia, [31] sage is also used, and the variant is called focaccia alla salvia. [23] Focaccia al rosmarino may have a moist texture, and the exact recipe varies. [32] It may be savory or sweet. [32]