Take 1 cup luke warm water in a bowl. Add 3/4 tablespoon sugar and mix well. Sprinkle 3/4 tablespoon active dry yeast over it. Let the yeast get activated. In the meantime add 1/2 teaspoon chili flakes, 1/2 teaspoon minced garlic in 3 tablespoons olive oil. Let it sit for 3 hours.

Par boil the sliced potatoes in salted water for 5-7 minutes. Drain and set aside

Once the yeast has bubbled well, take the yeast water in a mixing bowl. Add 2 cups whole wheat flour, 1 teaspoon olive oil, salt and mix well.

Add required water and make a dough. Knead well and make a soft dough. Let the dough proof for 1.5 hours or until it doubles up in volume.

Once the dough is ready, punch it slightly and knead once. Divide the dough into 2 prats.

Take one part and roll into thick circle or rectangle.

Make dimples all over the rolled bread.

Brush the rolled bread generously with herbs infused oil.

Arrange the boiled potato slices all over the rolled circle. Top geerously with chopped rosemary sprigs, chili flakes and some salt if required. Let the bread rest and raise for a while (30-40 minutes)

Once you are ready to bake preheat oven at 220C. Bake the prepared bread in oven for 15-18 minutes or until the edges are crisped and potatoes slightly wilt. Allow to cool for 10 minutes. Serve potato rosemary focaccia warm.