rosemary potato flatbread recipe

Ingredients

• 1 package dry yeast
• 1 teaspoon sugar
• 4 cups bread flour
• 2 teaspoons kosher salt
• Extra virgin olive oil
• 1 ¼ cups water
• ¾ pound small red potatoes, unpeeled and cut into 1/16-inch slices
• 3 sprigs rosemary, needles removed and coarsely chopped
• Maldon salt