Ingredients

The following ingredients have 2 Servings
  • 300 gms – 2 cups all purpose flour
  • 170 ml – ¾ cup water (lukewarm)
  • 100 gms – 3 ½ oz. potato (boiled and mashed)
  • ½ tsp salt
  • 7 gms – 2 tsp dry active yeast
  • 1 tsp sugar
  • Extra virgin olive oil
  • Rosemary
  • More Salt to taste

Instruction

  • Mix the yeast with the sugar and lukewarm water and set aside to activate.
  • When frothy, put it in the bowl of an electric mixer fitted with a hook attachment.
  • Add the flour, mashed potato, and salt, and knead well until the dough is smooth.
  • Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.
  • In the meantime, grease 2x23cm – 9 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down with your fingertips to make the characteristic holes.
  • Drizzle with a generous amount of extra virgin olive oil, a little water and some salt. Top with fresh rosemary.
  • Bake in a pre-heated oven at 180°C – 355°F for 20 minutes, or until golden brown.