Ingredients

The following ingredients have 1 Servings
  • 2 1/2 cups Flour
  • 3 Medium potatoes
  • 3 teaspoons Sea Or kosher salt
  • 1 teaspoon Sugar
  • 1/4 ounce Yeast
  • 3/4 cup Finely chopped fresh sage
  • Warm water
  • 1/2 cup Extra virgin olive oil + more for greasing pan
  • Coarse salt

Instruction

  • Boil whole potatoes without peeling them until you can easily pierce them with a knife. When cool enough to be handled, peel them and mash.
  • Put potatoes (better if still warm), flour, sage, salt, sugar and yeast into a bowl. Pour in warm water little by little (starting 1/2 cup at a time). Knead and add water until all ingredients are combined, if too wet adjust with a little flour.  Transfer dough onto a working surface and keep kneading until dough forms into an elastic ball (about 10 min from the beginning).
  • Grease a deep 9" cake pan with olive oil and put ball into it. Cover with a kitchen towel and a double layer of wet (but not draining) paper towel and let rest in a warm place for about 1 hour until it doubles in volume.
  • Heat oven to 350F.
  • Knead again the dough for about 1 minute and bring back to pan. "Roll" the dough with hands to cover the bottom of pan. Make little holes with your fingers and put 1 grain of coarse salt in each hole. Prepare a mixture of 1/2 cup extra virgin olive oil and 3 tbsp warm water and pour it uniformly on top of the dough. Put into oven.
  • Bake about 30 minutes or until surface is golden brown.
  • Remove from pan and let cool on rack.