Whoever thought of putting mashed potato in bread had the key to my heart.
Sourdough Potato and Rosemary Focaccia
slightly adapted from here
240g active starter
590g baker's flour
200g mashed potato
10g fine sea salt (less if your mashed potato is already seasoned)
30g olive oil, plus extra for drizzling
1/2 tablespoon fresh rosemary needles, finely chopped
Sea salt flakes for sprinkling
In the evening before baking, mix the starter, flour and water together in a large bowl. Cover with plastic wrap and set aside for 30 minutes.
In a separate bowl, mix the mashed potato, salt, honey and oil together, then add it to the starter mixture. Get your hands in and squelch the mixture together until it becomes a dough.
Turn the dough out onto a lightly floured work surface and knead for a few minutes until you have a smooth, slightly sticky dough. Put the dough back into the large bowl, cover with plastic wrap and leave at room temperature overnight.
The next morning, line a baking large tray with baking paper. Pour some olive oil into the palms of your hands and press the dough out to about 2 cm thick. Cover loosely with oiled plastic wrap and leave to rise at room temperature for 2 to 3 hours.
Preheat the oven to 250C.
Oil your hands with olive oil again and push your fingertips into the dough to create little indentations, drizzle with olive oil and sprinkle with rosemary and salt flakes.
Reduce the oven temperature to 230C, slide the baking tray in and bake for about 25 - 30 mintues, until deliciously golden and cooked through.
Transfer to a wire rack to cool.