The Focaccia Also Rises

You can find the full recipe for Jim Lahey's focaccia here.  And I cannot recommend MY BREAD more highly.  Before I heard about Lahey's incredibly simple no-knead recipes I had it in my head that baking bread was a huge ordeal best left to professionals, but that's not remotely the case.  Filling your kitchen with the incomparable aroma of fresh bread and then finally pulling a perfectly browned loaf out of your own oven is both surprisingly easy and hugely rewarding.  

Most breads are built upon a seductively simple combination of flour, yeast, salt, and water,  but,
interestingly, this focaccia also calls for the puree of a boiled potato.
This potato keeps the dough nice and light.

 Dimpling the dough and sprinkling it with olive oil before
it goes in the oven helps give this bread its unique crust.

You can top the focaccia with pretty much anything you can think of.  I garnished this one with a simple
combination of Roma tomato slices, fresh rosemary, sea salt, and a dash of black pepper.

Yum!