Rosemary Potato Focaccia | Jernej Kitchen

Ingredients

• 500 g (4 cups + 1 tbsp) Manitoba flour, type 00
• 7g (2 1/4 teaspoons) active dry yeast
• 1 tbsp salt
• 6 tbsp olive oil
• 5 tbsp tomato salsa
• 150 g (5 oz) thinly sliced cooked potatoes
• 1 garlic clove
• 2 springs rosemary
• 2 tbsp olive oil
• 1 tbsp honey (optional)