Ingredients
250 g potatoes, peeled and chopped, or 1 packed cup, mashed potato (you can use leftovers)
1 ½ cups warm water
1 ½ tsp dry yeast
¼ cup extra virgin olive oil
2 tsp salt
4 ½ - 5 cups plain flour
olive oil, to knead
Topping
½ cup olives
2 tbsp capers
1 tbsp chopped fresh oregano
Sea salt, to take
2 tbsp oil, to drizzle
Method
- Boil potatoes in lightly salted water until tender. Drain thoroughly, dry over heat in pan to evaporate excess water and mash until fine (don’t use a food processor or potato will go gluey). Cool slightly then mix with warm water and yeast. (If using leftover mash, warm it a little in the microwave or mix with hot water before adding yeast). Stand for a couple of minutes to allow yeast to start working.
- Mix in oil, salt and three-quarters of the flour until smooth, then roughly mix in remaining flour. Knead on an oiled bench about 20 times until dough comes together smoothly. It will be very sticky. Place in an oiled bowl, cover with plastic wrap and leave in a warm place until doubled in size (about 40 minutes) or refrigerate overnight to slowly rise.
- Divide dough into 2 and form each half into a flat, oblong loaf on lightly oiled trays. Leave to rise again in a warm place for 30 minutes or until dough is risen and puffy. Scatter topping ingredients over. Dimple the dough with your fingertips, sprinkle with a little salt and drizzle over oil. Bake at 220°C for about 20 minutes or until golden and bread sounds hollow when tapped.
