Sage Focaccia

• 2 1/2 cups Flour
• 3 Medium potatoes
• 3 teaspoons Sea Or kosher salt
• 1 teaspoon Sugar
• 1/4 ounce Yeast
• 3/4 cup Finely chopped fresh sage
• Warm water
• 1/2 cup Extra virgin olive oil + more for greasing pan
• Coarse salt

1. Boil whole potatoes without peeling them until you can easily pierce them with a knife.rnWhen cool enough to be handled, peel them and mash.
2. Put potatoes (better if still warm), flour, sage, salt, sugar and yeast into a bowl. Pour in warm water little by little (starting 1/2 cup at a time). Knead and add water until all ingredients are combined, if too wet adjust with a little flour. rnTransfer dough onto a working surface and keep kneading until dough forms into an elastic ball (about 10 min from the beginning).
3. Grease a deep 9" cake pan with olive oil and put ball into it. Cover with a kitchen towel and a double layer of wet (but not draining) paper towel and let rest in a warm place for about 1 hour until it doubles in volume.
4. Heat oven to 350F.
5. Knead again the dough for about 1 minute and bring back to pan. "Roll" the dough with hands to cover the bottom of pan. Make little holes with your fingers and put 1 grain of coarse salt in each hole.rnPrepare a mixture of 1/2 cup extra virgin olive oil and 3 tbsp warm water and pour it uniformly on top of the dough. Put into oven.
6. Bake about 30 minutes or until surface is golden brown.
7. Remove from pan and let cool on rack.

flour, potatoes, salt, sugar, yeast, fresh sage, water, extra virgin olive oil , salt

Taken from food52.com/recipes/12649-sage-focaccia (may not work)