200g floury potatoes such as Sebago
3 tsp dry yeast (1 sachets)
200g plain flour plus a little more
100g durum wheat flour
50ml plus a little more extra virgin olive oil
10 cherry tomatoes, halved
2 tbsp olives, finely chopped
2 tbsp fresh oregano, chopped
2 tsp coarse salt
Scrub potatoes if they’re dirty. Cook potatoes in their jackets in 750 millilitres water, with lid on, until cooked through and soft. Peel, mash, preferably with a ricer, and allow to cool. Dissolve yeast and sugar in 125 millilitres water using a fork to mix. Place both flours on a work surface, mix well with your hands and make a well in the middle. Add potato, dissolved yeast, 50 millilitres oil and enough of remaining water to make a dough that doesn’t stick to the surface or your hands. Work dough by stretching and folding for five to six minutes.
Place in a lightly floured bowl, covered with cling film, in a warm spot for 60 to 90 minutes until dough has more than doubled in size. Pre-heat oven to 220C. Remove cling film and sprinkle in one tablespoon plain flour, working dough away from sides of bowl for 30 seconds.
Liberally oil a 28-centimetre round bread or cake tin with extra virgin olive oil and put dough into tin. Add a tablespoon of oil on top of dough and, using fingertips, stretch to fit bottom of pan. Press tomato halves into surface, scatter olives and oregano over and sprinkle on salt. Bake for 25-35 minutes until golden.