Purple Potato Focaccia

To prepare the purple potato focaccia, first put the potatoes in a pot with cold water 1 , bring to a boil and cook until they are soft enough to be pierced with a toothpick 2 ; this will take about 45 minutes, the time may vary depending on the size. Drain the potatoes and let them cool slightly, then mash them with a potato masher inside a bowl 3 .

In the bowl of a stand mixer fitted with a hook, pour in the semolina 4 and flour type 1 5 , then also add the mashed potatoes 6 .

Add half of the water 7 and turn on the mixer at low speed. When the ingredients begin to mix, add the yeast 8 and shortly after the salt 9 .

Continue working, pouring in the remaining water little by little 10 . When all the water has been absorbed, work the mixture for another 2 minutes, then add the oil 11 . As soon as the dough is smooth, pour it onto the oiled work surface 12 .

Give some reinforcing folds 13 , then transfer the dough to an oiled bowl 14 , cover with plastic wrap 15 and let it rise at room temperature for an hour, or until doubled in volume.

After the rising time 16 , turn the dough back onto the work surface and give it more folds: bring the outer edges inwards 17 18 .

Shape the dough and give it the shape of a slightly elongated loaf 19 , then transfer it to a well-oiled non-stick pan 20 . Also grease the surface of the dough with oil, then cover with plastic wrap 21 and let it double in volume at room temperature for another hour; it must double in volume.

Meanwhile, slice the potatoes for the filling with a mandoline to a thickness of 2 mm 22 . Collect the potato slices in a bowl and season with Maldon salt 23 and rosemary needles 24 .

Also add the oil 25 , then mix well with your hands 26 and set aside. After the rising time, spread the loaf with your fingertips to enlarge it until it covers the entire pan, taking care not to crush it too much so as not to let the rising gases escape 27 .

Now distribute the potatoes on the surface 28 , then sprinkle with the olives 29 and Maldon salt 30 .

Season with oregano and rosemary 31 and drizzle with oil. Bake in a preheated static oven at 230°C for about 25-30 minutes, placing the pan on the lowest rack. After this time, check the base of the focaccia: if it is golden brown you can take it out of the oven 32 , otherwise continue cooking for another 5 minutes. Your purple potato focaccia is ready to be enjoyed 33 !