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1
In the bowl of a standing electric mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let stand until moistened.
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2
Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes.
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3
Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot for 1 hour.
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4
Position racks in the upper and lower thirds of the oven and preheat the oven to 400.
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5
Line 3 large rimmed baking sheets with parchment paper.
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6
On one of the sheets, toss the potatoes with the rosemary and 1/2 cup of olive oil and season with salt.
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7
Spread the potatoes in a single layer and bake until tender, 15 minutes.
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8
Let cool.
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9
Turn the dough out onto an oiled surface and press to deflate.
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10
Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes.
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11
Let stand in a draft-free spot until nearly doubled in bulk, 1 hour.
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12
Fan 3 potato slices on the top of each roll and brush with more oil.
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13
Set a sheet pan in the bottom of the oven and fill with water to create steam.
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14
Bake the focaccia rolls for 30 minutes, until golden brown; shift the pans halfway through baking.
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15
Transfer the pans to racks and let the rolls cool completely.
