Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.

　　

Ingredients

makes one 12 x 18-inch loaf

　　7 tablespoons olive oil, plus more for the bowl and plastic wrap

　　1 pound assorted fingerling potatoes

　　4 1/2 teaspoons coarse salt, plus more for seasoning

　　1 envelope active dry yeast (1 scant tablespoon)

　　6 cups all-purpose flour

　　1 1/2 tablespoons fresh rosemary, coarsely chopped

　　Freshly ground pepper

　　

Step 1

Pour 2 tablespoons olive oil into a 12 × 18-inch rimmed baking pan, and spread all over using your fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when the water comes to a boil. Reduce heat to medium-high; cook until the potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving the liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.

　　

Step 2

Place 1/4 cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2 1/4 cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together the flour and remaining 1 1/2 teaspoons salt; add to the potato mixture. Mix on low speed until the flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until the dough is smooth and elastic and is slightly tacky when squeezed but does not stick to your fingers, 4 to 5 minutes.

　　

Step 3

Turn the dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1 1/2 hours.

　　

Step 4

Preheat the oven to 425°F. Spread the dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until the dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.

　　

Step 5

Using a mandoline or a knife, slice the remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat the potatoes well.

　　

Step 6

Remove the plastic wrap; dimple the dough with your fingertips, leaving deep indentations. Drizzle with the remaining 2 tablespoons oil. Gently press the reserved sliced potatoes into the dough. Sprinkle with the remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from the oven; transfer to a wire rack. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.