Homemade Rosemary Focaccia Bread
Ingredients
- 1 medium russet potato (mine was 6.5 oz, 185 gr)
- 2.5 cups (400 gr) of bread flour
- 2 teaspoons (7 gr) of active dry yeast
- 1 pinch of sugar
- 4 tablespoons of extra virgin olive oil (divided)
- 3 rosemary sprigs
- 2 teaspoons (12 gr) of salt
- 10 fl oz (300 ml) of water
- coarse sea salt (I used lava black sea salt) to sprinkle on top
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