If not using leftover mashed potatoes make sure to scrub and rinse your gold potatoes and dice them into cubes. Boil in plenty of water until soft, drain and mash until sooth and creamy. Allow to cool for a few minutes.

In a large mixing bowl combine together the flour, yeast, garlic, sea salt and rosemary. Add the mashed potatoes and using your hand work the potatoes into the flour mixture until equally distributes throughout.

Make a well in the center and add the water and olive oil. Use a spatula and mix everything together until a smooth sticky dough is formed.

Drizzle the dough with olive oil and cover the bowl tightly with som plastic wrap or parchment paper and a tea towel. Place in a draft free area and allow it to rise for 2-3 hours until doubled in size.

Prepare a large rimmed baking sheet lined with parchment paper and drizzled with olive oil.

Dump the focaccia dough onto the baking sheet and using the palm of your hand flatten it out while also pulling and stretching it towards the sides of the baking sheet. You want to stretch it out to a 1/2 inch thickness.

Using the tips of your fingers start pressing into the dough to create dimples. Drizzle with olive oil, sprinkle with the remaining fresh rosemary and sea salt flakes and cover loosely with parchment paper. Allow it to rest for 30 to 40 minutes. (If it looks like it has risen too much you can make a few more dimples in it before baking).

Meanwhile preheat the oven to @450”F.

Bake your focaccia in the preheated oven for 20 to 25 minutes until golden brown on top. Transfer to a cooling rack and allow it to cool for a few minutes before slicing and serving.