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1
Lightly grease 10 by 15 in.
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2
rimmed cookie sheet or jellyroll pan.
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3
Combine oil, garlic, and rosemary; cover& set aside.
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4
In a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
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5
In a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
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6
Mix in tomatoes.
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7
On a lightly floured surface (with floured hands), knead dough 5 min.
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8
or until smooth/elastic, and shape into ball.
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9
Invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
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10
ROll out dough into a 13 by 9 in.
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11
rectangle on the surface and transfer to baking pan, pressing into corners.
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12
Let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.)
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13
Preheat oven to 400F.
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14
Once dough has risen, make little divots all over the dough with your fingers, making sure the dough is pressed to the edges of the pan.
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15
Slice the potatoes paper- thin and arrange them, overlapping, on the dough.
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16
Brush the potatoes with oil mix, leaving garlic slices in bowl.
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17
Sprinkle fococcia w/ s&p and bake for 40- 50min.
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18
or until golden.
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19
Let it cool in the pan on a rack.
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20
When cool, remove the bread to a board and cut into 2 in.
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21
squares.
