Anchovy and Olive Focaccia

Serves make 1 tray

Time 45 minutes plus proving

Ingredients

For the Dough

350g steamed potato, mashed

3½ tsp dry yeast

500g plain flour

125ml extra virgin olive oil

300ml warm water

A pinch of salt

Sicilian-style green olives

Green olives

Anchovies

Rosemary

Extra virgin olive oil

Salt

Method

Preheat the oven to 200°C.

In a bowl, mash the steamed potato. Add the yeast on top of the potato. The yeast will become activated by the warmth of the steamed potato. Add the plain flour, olive oil, warm water which helps to activate the yeast further. Hold back a little bit of water for later. Then add a pinch of salt.

Mix the bread together with a wooden spoon, mix everything together until the dough starts to form.

Transfer to a board dusted with flour and knead for 5-10 minutes until the dough becomes firm and smooth.

Place the dough back into the bowl and cover it with plastic wrap to prove it. Place it somewhere warm to allow it to double in size.

Drizzle olive oil over a shallow baking tray. Place the dough in the tray and gently stretch the dough evenly.

Load the top of the focaccia dough with anchovies, Sicilian-style olives, rosemary salt and olive oil over the top of the dough so it fries up easily in the oven.

Bake for 25-30 minutes or until golden brown.

Serve and enjoy.