Italian Focaccia with Potato, Olive Oil, and Three Topping Options

Step 1: Peel the potato and cut it into 2.5 cm (1-inch) chunks. Boil until fully tender, about 10–15 minutes; check the centre with a skewer. Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, then measure out the required amount.

Step 2: Put the flour, salt, sugar, and yeast in a large bowl. Mix well with a firm rubber spatula.

Step 3: Make a well in the centre, then add the olive oil and warm water. Mix with the spatula until no flour is visible. The dough should be sticky, too sticky to knead by hand. If it seems a little dry, work in a tablespoon of water at a time to adjust.

Step 4: Add the mashed potato. Fold it through with the spatula, then smear the dough along the walls of the bowl until the potato is evenly incorporated. Shape the dough roughly into a ball in the bowl.

Step 5: Cover the bowl with cling wrap and put it in a warm place, about 25°C/77°F, for 30 minutes. Let the dough increase in volume by 50% or up to double in size.

Step 6: Get another large bowl and drizzle in 2 teaspoons of olive oil. Use your hands to smear the oil around the bowl. Scrape the dough into it, then fold the edges into the centre six times. Shape into a ball and cover with cling wrap.

Step 7: Put the bowl in a warm place, about 25°C/77°F, for 30 minutes, until the dough has increased in volume by 50% or up to double in size.

Step 8: Meanwhile, prepare the pan. Use a 26.5 x 20 x 5 cm (10.5 x 8 x 2-inch) metal non-stick pan or a 9-inch/23 cm round cake pan, preferably not springform. Pour in 2 tablespoons of olive oil and spread it across the base and up the sides.

Step 9: Preheat the oven to 220°C/430°F (200°C fan) and set a rack on the middle shelf. Allow at least 15 minutes for the oven to preheat.

Step 10: Scrape the dough into the prepared pan. Stretch and pull it to fill the base as best you can, then level the surface roughly. It can remain bumpy; it will smooth out later.

Step 11: Cover the pan with cling wrap and put it in a warm place for 40 minutes, until the dough expands to fill the pan and rises about 25–30% in height.

Step 12: Drizzle the surface with 2 teaspoons of olive oil and lightly smear it over the dough with your hands.

Step 13: With both hands shaped like claws, push your fingers deep into the dough, down to the base of the pan, to make dimples. Do this around half a dozen times across the surface. The dough will deflate somewhat; this is fine.

Step 14: Add your choice of toppings.

Step 15: Drizzle 2 tablespoons of olive oil over the surface so it runs into the dimples. Sprinkle with sea salt flakes.

Step 16: Bake for 25–30 minutes, until the top is deep golden and lightly crisp and the sides are crusty.

Step 17: Turn the focaccia out onto a cooling rack. Let it rest for at least 10 minutes before cutting to serve.

Step 18: If you like, finish with a drizzle of extra virgin olive oil. Serve with olive oil for dipping if desired.

Step 19: Put the garlic and oil in a small saucepan over medium heat. Once the oil is hot, turn the heat to low and cook for 10 minutes. The garlic should poach gently in the hot oil, not sizzle. Strain and cool, then press the garlic onto the focaccia surface. Sprinkle with rosemary.

Step 20: Hold each tomato near the focaccia and squash it, then press it into the dough. Sprinkle with oregano.

Step 21: Press the olives into the focaccia dough. Sprinkle with oregano.