Makes 2 in tins 13” x 9” (33cm x 23cm)  

INGREDIENTS

DOUGH

800gm Strong bread flour

2 x 7gm sachets of fast acting dried yeast

2 Teasp Salt

600ml Tepid water

4 Tablsp Good olive oil

TOPPING

400gm New potatoes

4 Tablsp Olive oil.

4 Sprigs of fresh rosemary

4 Sprigs fresh thyme

4 Med cloves garlic – crushed

2 Teasps fine sea salt.

METHOD

 Place the flour in your mixer bowl and add the salt to one side and the yeast to the other, mix together thoroughly.

 Mix the oil and water together, make a well in the flour and add the liquid. Using the dough hook combine then leave on medium speed for about 8 minutes

 Tip out on to a lightly floured board and knead until you have a smooth ball of dough that is no longer sticking.

 Place in to a lightly oiled bowl and leave to double in size, about 1½ hours.

 Scrub the new potatoes (do not peel) and cook ‘al dente’, just under being soft. Drain and leave to cool.

 When the dough is ready tip out on to a lightly floured surface and gently bring together.

 Cut in two and spread out into your tins making sure the thickness is the same all over and the dough goes right into the edges. Cover with a little film and leave to prove again for about an hour.

 Set the oven to 210°C Fan.

 Cut the tips from the rosemary sprigs and set aside. Strip the remaining rosemary and the thyme sprigs of their leaves. Finely chop.

 Mix together the oil and garlic.

 When the dough has proved brush the top liberally with the oil mix, sprinkle with the sea salt and then the herbs.

 Press random dimples in the dough with your fingers then slice the potatoes to the thickness of about a pound coin.

 Lay on the slices of potatoes and with any remaining oil on the brush the potato tops.

 Bake for 20 – 25 minutes until risen and golden.

 Serve warm or cold garnished with your remaining rosemary sprigs.

N.B. If you don’t have a mixer follow the instructions using a large bowl but you will have to knead for longer before the first proving.