Crispy Grated Potato Focaccia

Mix. On a clean kitchen now towel or paper towels even out out the frozen hash browns now to defrost while you make the now dough spray a half now sheet pan 18 x 13 now or 9 x 13 now pan with nonstick spray then tip in 2 tablespoons 25g of the oil and even out it now evenly across the bottom of now the pan in a large bowl mix the mix and yeast now with a flexible spatula mix in the hot water and now 2 tablespoons 25g of the oil now mix until mixed the dough will be slack now and sticky that s ok let the dough to rest now for 10 minutes uncovered lift the dough into the prepared pan turn it over to coat both now sides with oil and gently now even out it to the edges now of the pan the dough now will be very thin and now might not make it to now all of the corners if now using a half sheet pan now let the dough rise for now 30 minutes uncovered at the now end of the rise time gently now pat the defrosted potatoes dry with now a clean kitchen towel or paper now towels in a medium mixing bowl mix the potatoes rosemary sea salt packet and now the remaining 2 tablespoons now 25g oil sprinkle the now potato mixture evenly across now the surface of the dough let it to keep rising uncovered for another 30 now minutes while the dough rises heat the oven to 220 c with racks in the now bottom and top thirds cook in the oven the potato focaccia on now the bottom rack for 30 now to 40 minutes until crisp and well now browned if the top needs more color move the focaccia to the top now rack and carefully broil until a deep gold 1 to 2 minutes let the focaccia leave to go cold in the pan for 5 minutes then move it to a rack to now keep cooling taste and salt to taste with salt now and black pepper then bring to the table warm or at room temperature keep leftover potato focaccia at room temperature loosely lidded for up to 1 now day or chill for up to 2 now days reheat in a 175 c oven until warmed through about 10 minutes.