stir the dough ingredients
In a bowl, stir to combine flour, yeast, salt, and 450ml (2 cups - 2 tbsp) water. Stir with a spoon for about 2 minutes. The dough will be runny.TipIf you plan on using all-purpose flour instead of 00 flour, use 430ml (2 cups - 3 tbsp) instead of 450ml water.
Add four tablespoons of oil to a bowl. Add the focaccia dough and cover with clingfilm. Place in the fridge for 12 hours or overnight (up to 16 hours), or leave to proof at room temperature for 3 - 4 hours for the dough to triple in size.
Grease a 25 cm x 30 cm (10-inch x 12-inch) baking dish with two tablespoons of oil. Using a spoon, transfer the proofed dough into the baking dish. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 - 2 hours for the dough to proof and become light and airy. Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.
Drizzle the tomato salsa over the proofed dough. Press your fingers into the dough to make dimples. Arrange the cooked (strained and patted dry) thin potato sliced on top of the focaccia. Place in the preheated oven and bake for 30 - 35 minutes at 230 °C / 445 °F or until the focaccia is golden brown at the bottom and top.
While the focaccia is baking, make the dressing. In a bowl, combine diced garlic, finely chopped rosemary, and two tablespoons of olive oil. Drizzle all over hot focaccia. Before serving, optionally drizzle with some honey for sweetness.