Blue Cheese-Bacon Focaccia

Ingredients

• 1 package yeast dry
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup cheese blue crumbled
• 4.5 cups flour all-purpose ()
• 0.5 teaspoon honey 
• 1 tablespoon kosher salt 
• 8 tablespoons olive oil extra virgin extra-virgin divided plus more for brushing
• 1 tablespoon rosemary leaves fresh
• 1 cup baking potatoes boiled mashed
• 5 ounces bacon thick-cut ( 4 strips)

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• wire rack
• plastic wrap
• wooden spoon

Directions

1. Dissolve yeast and honey in 1/2 cup warmwater (110°F-115°F) in a small bowl.
2. Let situntil foamy, about 10 minutes.
3. Combine 4 1/2 cups flour, salt, and pepperin a large bowl.
4. Add the yeast mixture,6 tablespoons oil, potatoes, and 1 cup warm water.
5. Mix with a wooden spoon until almost incorporated,then finish mixing with yourhands.
6. Transfer dough to a floured worksurface and knead until smooth, 4–6 minutes,adding more flour by tablespoonfulsif dough seems very sticky (dough shouldbe soft and elastic).
7. Brush a large bowl with oil; place doughin bowl. Cover with plastic wrap andplace in a warm, draft-free area.
8. Let riseuntil doubled, about 1 hour.
9. Meanwhile, heat a large skillet overmedium-high heat.
10. Add bacon and cookuntil it is light golden but not crisp.
11. Transferto paper towels to drain.
12. Preheat oven to 425°F.
13. Brush a 17x11x1"baking sheet with oil. Press dough into pan.Press with your fingertips all over, formingdimples.
14. Drizzle remaining 2 tablespoons oil over.
15. Bake focaccia for 10 minutes.
16. Sprinklecheese over, then bacon and rosemary.Return to oven and bake until golden brown,12–15 minutes longer.
17. Let cool for 10 minutesin pan. Slide bread onto a wire rack tocool completely. Slice into 2x1" pieces.