Great for picnic sandwiches, as a vehicle for spreadable cheese or an anytime snack. Soft, airy and easy to make.
See the weight equivalents page if you don't have a food scale.
Start about 24 hours before you would like to bake.
Potato. Boil a peeled, medium sized (~168g) potato. When soft, mash with a little milk and let cool. OR: use around 1 cup left over cooked potato. OR: microwave a potato in its skin. Leave out to cool, then peel off the skin and mash with a little milk.
Sponge. Meanwhile, mix 3g yeast with 50g flour and 75g water. Cover and let bubble 30 minutes - 2hrs.
Mix. Add cooled potato to yeast mixture, plus 280g more flour, 14g olive oil, 12g salt, 175g water.
Rise. Let rise around 2 hours, stirring briefly every 30 minutes if convenient.
Refrigerate. Refrigerate in a closed container overnight (or longer).
Shape. Put in a 7x11 baking pan (or divide between two 7" square cake pans), let rise 1-2 hours, tightly covered with foil or plastic wrap (sprayed/oiled to prevent sticking).
Top. Drizzle with around a tablespoon of olive oil, then dimple dough with your fingers. Sprinkle with a mixture of spices (ie basil, rosemary, garlic, etc), salt and parmesan cheese or other toppings to taste.
Bake. Bake at 425 for 20 minutes covered tightly with foil, plus an additional 10 minutes uncovered for browning. Cool on wire rack.
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