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Potato Rosemary Focaccia

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2 1/2 teaspoons (a 1/4-ounce package) active dry yeast

4 1/2 cups all-purpose flour

2 cups mashed cooked russet (baking) potatoes (about 1 1/4 pounds)

1 tablespoon salt

2 garlic cloves, sliced thin

1 teaspoon crumbled dried rosemary

1/3 cup olive oil

1 1/2 pounds small red potatoes

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