First dissolve the yeast in lukewarm water and add a pinch of flour so that the yeast can work better and then cover with a kitchen towel and set aside for a few minutes.
Make a well in the middle of the flour, pour the water-yeast mixture into it and knead everything. Add the coarse sea salt and the boiled potatoes, which is best made into a pulp beforehand, and work them in. Knead the dough well and add water or a little flour if necessary. Cover the dough in a ball and let rise in a warm place for at least two hours.
Wet a baking sheet well with olive oil, divide the dough into pieces of your choice and roll out approx. 1 cm thick or shape by hand. Press the sliced clove of garlic into the dough and prick the dough all over with a fork. Top the focaccia as desired and drizzle with olive oil.
Now turn the oven, preheated to 250 degrees, down to 225 degrees and bake the focaccia for 20-25 minutes until the desired browning is achieved.
There are no limits to your imagination for the covering. Here are two examples:
Cut the onion into cubes and sauté in a little olive oil, then add 2 tablespoons of tomato paste and fry and season with oregano, thyme and rosemary, as well as salt and pepper and remove from the heat. Spread the mixture on the dough and top with crushed tomatoes, chicken salami and sheep cheese. After baking, spread fresh basil leaves on top.
For the second variant, spread cream cheese on the dough, if you like with herbs. Top the cream cheese with sliced mushrooms and crushed tomatoes, pour olive oil on top and bake the focaccia.
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