Steps

• For the dough: Wash and peel the potatoes, cut into pieces and put in a mixer with the two tablespoons of olive oil.
  Blend until you get a puree.
  Separately, on the work surface, in the planetary mixer, or a large bowl, put the chosen flours and in the center the raw potato puree, sugar, yeast, and gradually the water.
  Begin to absorb the water into the flours, leaving 100 ml aside in which you will dilute the salt, it will result in a torn shapeless mass.
  Then by adding the remaining water in which we have dissolved the salt, continue to knead until you get a sticky but smooth and lump-free mixture.

• For rising:
  Place our dough in a 12-inch pan or a 12 x 16-inch pan and let it rise until it doubles in volume.

• Place our dough in a 12-inch pan or a 12 x 16-inch pan and let it rise until it doubles in volume.

  With well-oiled hands, stretch trying to reach all the edges of the chosen pan, pressing with fingertips.
  Prepare an emulsion with 3 tablespoons of water and 3 tablespoons of oil.
  Spread over the entire focaccia, add rosemary and coarse salt, and let it rise again for 30 minutes so the dough regains elasticity.

• Meanwhile, preheat the oven to 464°F and bake our White Focaccia With Raw Potato In The Dough cooking first 10 minutes on the bottom of the oven
  and the remaining time until golden on the middle rack.
  It will take about 30 minutes.
  Once ready, let it cool slightly and serve in slices. Enjoy your meal!