Potato Bread

For the potato bread, crumble the yeast into a pot and mix with the lukewarm water. Let it rest for about 5 minutes.

Then mix the flour, potato flakes, salt, 1 tablespoon olive oil and the water into the mixed yeast and knead everything slowly in a food processor on low speed for 5 minutes – the ingredients should combine well and form a smooth dough.

Put the dough back in the pot, dust with a little flour and cover with a cloth. Let rise for at least an hour. Then brush a baking sheet with olive oil and line it with baking paper. Place the dough in the center of the baking sheet, drizzle the remaining olive oil over it, and spread the dough evenly on the baking sheet with your fingertips, working from the inside out.

The dough should be about 1 inch high and have small dimples on the surface from the pressure of your fingertips – like an Italian focaccia. Let the dough rise on the baking sheet for another half hour. In the meantime, preheat the oven to 250 degrees. Bake the bread in the hot oven for 30 minutes. Then immediately remove from the tray, turn over and let it steam out.

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