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Combine yeast, sugar, 50gm flour and 50ml lukewarm water in a bowl, cover and set aside until foamy (20 minutes).
Meanwhile, cook potato in boiling salted water until tender (30-40 minutes), drain and, when cool enough to handle, peel. Scatter remaining flour over a work surface, pass potato through a ricer, evenly scattering over flour as you go, then rub with fingertips until mixture resembles fine crumbs (1-2 minutes). Add yeast mixture, extra-virgin olive oil and 225ml warm water and knead to form a smooth dough (5-6 minutes). Place in a lightly oiled bowl, cover with a damp tea towel and set aside until doubled in size (45 minutes-1 hour).
Meanwhile, heat olive oil in a saucepan over medium heat, add onion and stir occasionally until tender (20-25 minutes), season to taste and set aside.
Knock back dough and press evenly into an oiled 30cm x 40cm baking tray, spread over onion, gently push in olives, cover with a damp tea towel and set aside until doubled in size (45 minutes-1 hour).
Preheat oven to 200C. Bake focaccia until golden and cooked through (20-25 minutes). Cool slightly in tray, then turn out and cool to room temperature. Slice focaccia and serve with burrata drizzled with extra-virgin olive oil.