Very soft potato focaccia with olives

Potatoes make a very soft focaccia. Add olives, herbs or dried or fresh tomatoes, as preferred. Lovely with drinks and widely loved.

INGREDIENTS

400 G MANITOBA FLOUR

300 G POTATOES

35 G EXTRA VIRGIN OLIVE OIL

3.5 G DRIED YEAST OR 10 G FRESH YEAST

15 G SALT

160 ML WATER

TOPPING

30 G EXTRA VIRGIN OLIVE OIL

ROSEMARY

THYME

OLIVES

COARSE SALT AS NEEDED

I boil, rice and cool potatoes.

I sift flour into a mixer and add yeast. Hand mixing is possible but harder because sticky.

I knead with hook and add cold potatoes.

Then oil.

Room-temperature water.

After a few minutes, salt.

I knead about ten minutes, remove sticky dough, flour or oil hands and shape a ball in an oiled bowl.

I cover and rise in switched-off oven with light on for 2 hours until doubled.

I turn into an oiled 30 cm tin and oil hands for the soft dough.

I spread with fingertips and press olives into dough.

I add rosemary, thyme and a little coarse salt or fleur de sel, or preferred toppings.

I cover and rise another 1 hour in switched-off oven with light on.

10 minutes beforehand, I remove and heat oven to 180/200°C.

I baked at 200°C and it darkened too much; next time I will try 180°C. Bake for 30 minutes, depending on oven.

I cool slightly and remove from tin.

Very soft, lovely plain or filled with cured meats, cheese or grilled vegetables.