Plain and olive potato focaccia rolls

Delicious, soft and fragrant. There is some oil, I admit, but they are lovely this way. Fill with cured meats, cheese or vegetables, or enjoy plain. I added olives to half; cherry tomatoes work too.

INGREDIENTS FOR 8 PIECES

400 g MANITOBA FLOUR

300 g POTATOES (cooked weight)

200 ml MILK

125 ml EXTRA VIRGIN OLIVE OIL

3 g DRIED YEAST

3 g FINE SALT

TOPPING

30 ml WATER

30 ml EXTRA VIRGIN OLIVE OIL

COARSE SALT

20 PITTED GREEN OLIVES

I rice boiled potatoes into a bowl with flour and add room-temperature milk.

I add yeast.

I mix and add oil.

I combine and add salt.

I vigorously knead on the worktop, form a ball and rise in a covered bowl in the switched-off oven with its light on for 2 hours.

After 2 hours, it has doubled.

I gently deflate and divide into 8 equal, weighed pieces.

I fold each piece's edges into the centre.

I turn and roll into a ball.

I space out on a lined tray, cover with a cloth and rise again in the switched-off oven with its light on for 40 minutes.

I shake oil and water in a jar to emulsify, then brush the risen balls.

I dimple with fingers.

I sprinkle coarse salt and add olives to 4.

I bake at 200°C in a fan oven for 20 minutes until coloured.

An idea from Allacciate il grembiule, adapted with olives. Fantastic.