METHOD

Place flour, yeast and salt into the bowl of a stand mixer fitted with a dough hook attachment. Turn the mixer on to low speed and add the water, continue mixing on medium speed for a further 8-10 minutes.

Once mixed remove the bowl from the mixer and the dough from the bowl, knead the dough on a floured work surface for 8-10 minutes and return the dough to the bowl. Place the bowl into a pre-heated oven steam setting 40°C for 30 minutes.

While the dough proves remove the leaves from the rosemary and place into a small mixing bowl with crushed garlic cloves, chilli and a generous amount of olive oil, mix together and set aside.

Line a baking tray with baking paper and remove dough from the oven. Briefly knead the dough and flatten out the dough into a large oval shape on the baking tray. Return the dough to the oven to prove for a further 15 minutes steam setting 40°C.

Once the dough has proved again remove from the oven and change the oven setting to combi mode (25%) steam 200°C. Make small divots all over the dough with your fingertips.
Finely slice the potato and scatter it over the dough, spoon over the rosemary oil mix and add a little extra salt on top. Place in the oven for 25-35 minutes until golden brown.

Once cooked remove and cool slightly on a cake rack.