Potato & rosemary focaccia

1 hour (+ cooling)

SERVES 6 600g sebago potatoes

1 egg

1 egg white

2 tablespoons honey

⅓ cup (80ml) extra-virgin olive oil,

plus extra to drizzle

2 cups (300g) raw cashews

1¼ cups (180g) tapioca flour

⅓ cup (50g) potato flour

1½ teaspoons gluten-free baking powder 1 teaspoon sea salt flakes

¼ teaspoon freshly ground black pepper 3 large rosemary sprigs, leaves picked ⅓ cup (25g) finely grated parmesan