Ingredients
1 cup warm water
(250ml)
2 tsp dried yeast
1 cup potato
cooked, mashed
¼ cup olive oil
(80ml), plus extra for drizzling
4 cups '00' flour
(675g)
1 handful fresh cherry tomatoes
sea salt
for scattering
Allergy Advice
Contains Gluten
Equipment
- 1 electric mixer with dough hook
- 1 large bowl
- 1 whisk
- 1 fork
- 1 tea towel
- 1 lamington tray
- 1 baking paper
Instructions
- Pour the water into the bowl of an electric mixer with dough hook, or one large bowl. Sprinkle over the yeast and whisk lightly. Set aside for a few minutes for the yeast to start frothing a little (this means it has been ‘activated’).
- Add the mashed potato, olive oil and flour and mix together with a fork. Then knead either with the dough hook or by hand for about five minutes, or until the dough is smooth and elastic.
- Place in a lightly oiled bowl and cover with a tea towel. Set aside to prove in a warm spot for 2 hours, or until doubled in size (or leave in the fridge to prove overnight).
- Preheat oven to 200°C conventional (180°C fan-forced) and line a lamington tray with baking paper.
- Press dough into the tray and dot with the cherry tomatoes. Drizzle with a little more olive oil and lightly scatter with sea salt.
- Bake for 30 minutes or until the top and bottom is a lovely golden colour. Let cool slightly then cut or tear into nice chunks.
Notes
Tip
The dough can be made the night before and left to prove slowly in the fridge.
Tip
If proving in the fridge, you can press the cold dough into the tray and bake it straight away about 40 minutes before you want to eat.
Storage
Make a tray on the weekend, slice into wedges, and freeze each one individually. They thaw out really well and are great for lunch boxes.
