In addition to the Artisan, 5 minutes a day variety of bread, I've also been busy baking focaccia bread. This recipe came from some pages I ripped out of a Cook's magazine in 1997 and have slugged around with me from apartment to apartment to house. They were finally placed in a plastic sleeve last winter and filed away in my white binder for recipes. It was a task I thought would never be completed.
The texture of this focaccia bread is better than any I had ever baked, most likely because the dough has potatoes--riced potatoes to be exact-- and they keep the dough very moist. Topped with some olive oil and rosemary from our garden, this is a delight to share with friends along with a nice glass of red wine.