POTATO AND ROSEMARY FOCACCIA

Preparation Method :

• Grease 26cm x 32cm Swiss roll pan.
• Boil, steam or microwave potato until tender; drain, mash, cool.
• Combine yeast and water in small bowl, stand in warm place about 10 minutes or until mixture is frothy.
• Sift flour and salt into large bowl, rub in mashed potato.
• Stir in yeast mixture and milk, mix to a firm dough.
• Knead dough on floured surface about 5 minutes or until dough is smooth and elastic.
• Place dough in oiled bowl, cover; stand in warm place about 1 hours or until doubled in size.
• Turn dough onto floured surface, knead until smooth.
• Press dough into prepared pan, cover; stand in warm place about 1 hour or until doubled in size.
• Spoon topping into piping bag fitted with small plain tube, pipe topping in a diagonal lattice pattern across top of dough.
• Lightly brush dough with oil and sprinkle with rosemary leaves.
• Bake in moderate oven about 1 hour or until well browned. Cool in pan.

Topping:

• Boil, steam or microwave potato until tender, drain; mash with garlic, butter, cream and rosemary until smooth; cool before using.