Potato Focaccia

Preparation:

Preparation: Boil the potatoes then peel them while still hot and pass them through a potato masher. Dice the bacon then put it to fry in a pan with 1 tablespoon of oil and a sprig of rosemary, leaving it to brown well then drain. Mix the flour (minus a handful) with the warm milk in which you have dissolved the brewer's yeast, add salt and work the dough well then let it rise for about 30 minutes. After the indicated time, mix the mashed potatoes with the eggs, salt and the flour kept aside in a bowl. Add the bacon and the already leavened bread dough then mix well and leave to rise for about 1 hour. Finally, roll out the dough in a well-greased pan and let it rise again for about 30 minutes. Sprinkle the focaccia with sprigs of rosemary, drizzle with plenty of oil and cook in the oven at 220 degrees for about 30 minutes.