No-Knead Potato and Cherry Tomato Focaccia (8 Pieces)

Peel and cut potato into 2.5cm chunks, boil until tender for about 10–15 minutes, drain, mash smoothly, measure 125g and cool to lukewarm.

Combine 1 2/3 cups bread flour, 4 tsp sugar, 1 1/4 tsp salt and 1 tsp instant yeast in a large bowl.

Mix in about 180ml warm water and 1 1/2 tbsp dough olive oil until no dry flour remains; fully fold in 125g mashed potato. The dough will be very sticky.

Cover and proof 30 minutes in a warm place around 25°C until the dough expands by 1.5–2 times.

Using a spatula, fold the edges toward the center six times to shape a rough ball; cover and let rise another 30 minutes.

Coat a 26.5×20cm metal pan or 23cm round pan with 2 tbsp of the topping/pan olive oil. Spread in the dough, cover and proof 40 minutes. Preheat the oven at least 15 minutes to 220°C (200°C fan).

Rub 2 tsp from the remaining 2 tbsp oil onto the dough, dimple deeply with fingertips, press in 12–14 cherry tomatoes, then add the rest of the oil, 3/4 tsp oregano and 1/4 tsp sea salt flakes.

Bake on the middle rack at 220°C for 25–30 minutes, until the top and edges are deeply golden and crisp.

Turn out onto a wire rack, cool 10 minutes and cut into eight pieces. Because this has a moist tomato topping, refrigerate leftovers within 2 hours, eat within 3 days or freeze; rewarm in a 180°C oven.