Foccacia with Potatoes
Crumble the yeast in a bowl, stir in the sugar and mix in about 175 ml (approximately 3/4 cup) of lukewarm water until smooth. Add flour, 2 tablespoons olive oil and 1 teaspoon salt to taste and knead to a smooth dough. Add flour or water as needed. Cover and let rise for about 1 hour in a warm place.
Preheat the oven to 180°C (approximately 350°F) convection.
Knead dough again and roll to a large focaccia shape less than 1 cm (approximately 1/2 inch) thick. Place on a parchment paper-lined baking sheet and brush with olive oil.
Peel the potatoes and slice into very thin slices. Place in water for about 5 minutes. Drain and pat dry. Spread on dough. Sprinkle with rosemary salt, pepper and a little oil. Bake in the oven until golden brown, about 30 minutes.