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1
Pierce potato several times with fork.
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2
Microwave on high until tender, turning once, about 12 minutes.
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3
Cut in half.
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4
Scoop flesh into small bowl; mash well.
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5
Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
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6
Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute.
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7
Add potato; blend in, using about 25 on/off turns.
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8
Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over.
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9
Let stand until foamy, about 5 minutes.
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10
Stir 3 tablespoons oil into yeast mixture.
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11
With processor running, pour yeast mixture into flour mixture.
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12
Process until smooth, about 1 minute.
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13
Scrape dough out onto lightly floured surface.
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14
Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute.
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15
Place dough in large oiled bowl; turn to coat.
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16
Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
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17
Position rack in center of oven and preheat to 450F.
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18
Brush large baking sheet with oil.
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19
Punch down dough; knead 30 seconds on lightly floured surface.
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20
Stretch or pat out dough to 12-inch round.
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21
Transfer round to prepared baking sheet.
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22
Press dough all over with fingertips to dimple.
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23
Brush with 1 tablespoon oil.
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24
Press olive halves, cut side down, into dough.
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25
Sprinkle with sea salt.
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26
Let rise until just puffy, about 20 minutes.
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27
Bake until golden, about 18 minutes.
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28
Serve warm or at room temperature.
