Prep time: 30 minutes

Prove time: 2 hours total

Cook time: 25 minutes

Serves: 4-6

Ingredients:

For the dough:

220g peeled potatoes
450g strong flour + more for dusting
6g dried yeast
1 tsp runny honey
40ml olive oil + more for greasing

For the brine:

35 ml lukewarm water
1/2 tsp fine salt

For the topping:

2 shallots, finely sliced
1 red onion, finely sliced
6 charred artichokes slices
6 sundried tomatoes, cut in half
1 tbsp oregano
Sea salt
Olive oil

Method:

1- Make the mashed potato: Cut and boil the peeled potatoes until tender. Drain, leave to cool for 5 minutes and use a fork to mash the potatoes.

2- Make the focaccia dough:

- In a medium bowl, add 300 ml lukewarm water along with the yeast, honey and olive oil. Whisk to combine and set aside.

- In a large bowl, add the flour and 1 tsp of salt. Whisk to combine, make a well in the middle and pour in the yeasty water. Use a fork to whisk the flour into the liquid until combined. Add the mashed potato, and start to knead the dough in the bowl with your hands.

- Drizzle the work surface with a little olive oil and tip the dough onto it. Knead for 5-10 minutes until the dough is smoother. The dough will be soft and sticky - do not add flour. Add about 1 tablespoon of olive oil in a clean bowl and put the dough in. Cover with a tea towel and leave to prove for 1.5 hours until doubled in size.

3- Prepare the toppings: Meanwhile, cook the shallots and onion in a frying pan with 2 tablespoons of olive oil, for 5 minutes, until just softened. Set aside.

4- Do the second prove: Grease a large oven tray with olive oil. Knock out some of the air in the dough by folding the sides in, then put the dough in the prepared tray and use your fingers to push and stretch it out to fit the tray. Leave to prove again for 30 minutes.

5- Bake the focaccia:

- Preheat the oven to 220C/200 fan/7 gas mark. Combine the brine ingredients together. Grease your fingers with a little oil and press down all over the focaccia to create holes in the dough. Pour the brine over the top, then scatter the cooked shallots evenly all over. Add the oregano, artichoke slices and sundried tomatoes over too. Drizzle with a little olive oil and season with flaky salt.

- Bake for 25-30 minutes, until golden on top and cooked through. Remove from the oven and transfer to a cooling rack to sit for 10 minutes before slicing. If you find the bottom to be a little soggy, place the focaccia back into the oven tray bottom side up, and bake for 5 minutes.

Enjoy with a side of green salad, with a simple mustard, garlic and olive oil dressing. The focaccia will keep for a few days in a linen bread bag.

POTATO AND ARTICHOKE FOCACCIA