In a small bowl, whisk yeast into lukewarm water until dissolved and frothy.

In the bowl of your stand mixer, combine flour, olive oil, and honey.

Add yeast and mix with the paddle attachment until just incorporated; add salt, then switch to the dough hook and knead on low speed for 5 minutes or until smooth and still slightly tacky.

Turn out dough onto a lightly floured surface and knead once or twice, forming dough into a smooth ball.

Pour a glug or two of olive oil into the mixing bowl and roll dough ball in the oil until coated.

Cover lightly with plastic wrap or a clean kitchen towel and let rest in a warm place for 30 minutes until noticeably puffed.

Generously oil a non-stick quarter sheet pan.

Turn out dough onto pan and press out into a rectangle.

Fold in half lengthwise, then fold in half crosswise, then fold in half once more to form a rectangle.

Turn 90º so long side of rectangle is parallel to the long side of the sheet pan.

Cover loosely with plastic wrap and set in a warm place to rise until doubled in size, about 1 hour.

Preheat oven to 400 degrees F.

Remove plastic wrap, then press out dough once again to fill the entire sheet pan at an even thickness.

Poke your fingers down into the dough to form indentations, pressing out your fingers and moving your hands to tear up the dough a little bit.

Drizzle generously with a few tablespoons of olive oil, spreading the oil out with your hands to fairly evenly coat the surface of the dough.

In a bowl, drizzle potato slices with a few glugs of olive oil and toss to coat; arrange slices over top of dough, then sprinkle with rosemary and a generous pinch or two of coarse sea salt.

Loosely cover and let rest for about 30 minutes until slightly puffed and oven is thoroughly preheated.

Bake focaccia for 20 to 25 minutes or until top is light golden brown and the bread sounds hollow when tapped.

Remove from oven and let cool for 10 minutes before lifting from pan and slicing into pieces; serve warm.