Ingredients: 80 grams sourdough starter (50% hydration, no need to refresh) 350 gr flour 0 150 gr of boiled potatoes 1 tsp salt 100 gr of soy or normal milk 25 grams of olive oil 1 tablespoon of honey or malt 80ml water Water and oil (50 grams of water + 25 grams of olive oil + little salt)

Sourdough Potato Focaccia

At 8 pm, use a potato ricer, or push the potatoes through a fine sieve, then add the sourdough starter, milk, water, flour, honey and work into an into an elastic dough before incorporating the olive oil. Work again into a very elastic and smooth dough. Add some water if necessary to achieve the right consistency. Put the dough into a sealed container to rest for a couple of hours. Around 10 pm, before going to bed, oil a baking tray then flatten the dough onto it, pushing to the corners. Alternatively you can make small round focaccias, as you prefer. Insert the tray in a food grade bag and leave to prove overnight. In the morning, preheat the oven to 200C.

Sourdough Overnight very soft Focaccia...the ultimate working mama recipe! Ready in the morning.

Whisk together the oil and water, use your fingers to dimple the dough then drizzle the top with the mixture. Sprinkle with coarse sea salt then bake in the oven for about 20 minutes.