You can shape this dough into loaves, cut it into sticks for deli sub rolls or – even easier – pat it out on a tray for a mega thick focaccia.
450g salad potatoes
1 tsp instant dry yeast
100ml low-fat yoghurt
50g runny honey
175g pitted green olives
1 small bunch dill, chopped
2 tsp fine sea salt
625g Italian 00 flour
Olive oil and sea-salt flakes
Wash and chop the potatoes into cubes, toss with oil and a little salt, roast for 30 minutes until barely cooked, then cool. Mix 375ml water, yeast, yoghurt, honey, olives, dill with the potatoes in a bowl then mix in the flour and salt to a sticky dough. Leave the dough for 45 minutes then oil a patch of the worktop and your hands, knead the dough gently on it for 10 seconds then lift it back into the bowl. Repeat this three more times at 45 minute intervals, then line a baking tray with non-stick paper and press the dough out so it half covers it. Leave another 45 minutes then stretch the dough to cover the rest of the tray. Dimple the top, sprinkle with salt flakes, leave for about 30 minutes while you heat the oven to 200°C/fan 180°C/390°F/gas 6. Bake for 35 – 40 minutes until a deep golden brown on top.
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