2 1/4 teaspoons (1 package) active dry yeast
1/2 teaspoon honey
4 1/2 cups (or more) all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
8 tablespoons extra-virgin olive oil, divided, plus more for brushing
1 cup riced or mashed boiled russet potatoes
5 ounces bacon (about 4 thick-cut strips), cut crosswise into 1/2" pieces
2 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon fresh rosemary sprigs
Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4â€"6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.
Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12â€"15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2011
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