Rosemary Focaccia with Olives

Ingredients

• 1 envelope dry yeast
• ¼ teaspoon sugar
• 1 teaspoon salt
• 3 teaspoons fresh rosemary leaves
• 4 tablespoons extra-virgin olive oil
• 1 cup water
• 2 ½ cups bread flour
• + 3 more ingredients
• • 1 12- to 16-ounce russet potato
  • ½ teaspoon coarse sea salt
  • 12 oil-cured black olives

Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use). Combine 2 1/2 cups flour, half of rosemary and 1 teaspoo...

View full recipe at Epicurious