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Ingredients

• 1 envelope  dry active yeast
• 2 cups  lukewarm water
• 4 1/4 cups  bread flour
•   Extra-virgin olive oil
• 1 tablespoon  sugar
•   Kosher salt
• 1/2 pound  small red-skinned potatoes, very thinly sliced
• 2 teaspoons  chopped rosemary

Description

Jessamyn Waldman Makes Her Excellent Focaccia Rolls From A Dough She Learned While Baking At New York City's Restaurant Daniel. When She Sells The Rolls At Farmers' Markets, She Varies The Toppings By Season; She Uses Potato And Rosemary In The Wi

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