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



800gm Strong bread flour

2 x 7gm sachets of fast acting dried yeast

2 Teasp Salt

600ml Tepid water

4 Tablsp Good olive oil


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.


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.