Cheesy potato mini focaccia

INGREDIENTS 110 g lukewarm water 1 tsp honey or sugar 3 g yeast 120 g bread flour 1 cup 2.5 g flakey sea salt extra for topping 40 g extra virgin olive oil 1/2 tbsp rosemary finely chopped 1 potato peeled and finely sliced 30 g pecorino romano grated INSTRUCTIONS In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active. In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes. Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bow