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; it will take about 45 minutes, but the time may vary depending on the size. Drain the potatoes and let them cool slightly, then mash them with a potato masher into a bowl 3.

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

Add half of the water 7 and start the mixer at low speed. When the ingredients start to combine, incorporate the yeast 8 and shortly after, the salt 9.

Continue working by gradually adding the remaining water 10. When all the water has been absorbed, knead the dough for another 2 minutes, then add the oil 11. Once the dough is smooth and homogeneous, turn it out onto an oiled work surface 12.

Give it some strengthening 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 it doubles in volume.

After the rising time 16, turn the dough out onto the work surface again and give it more folds: bring the outer edges towards the center 17 18.

Round the dough into a slightly elongated loaf 19, then transfer it to a well-oiled non-stick baking sheet 20. Oil the surface of the dough as well, then cover with plastic wrap 21 and let it double at room temperature for another hour; it should double in volume.

Meanwhile, slice the potatoes for the topping using a mandolin to a thickness of 1/8 inch 22. Collect the potato slices in a bowl and season with Maldon salt 23 and rosemary needles 24.

Add the oil as well 25, mix well with your hands 26, and set aside. After the rising time, stretch the loaf with your fingertips to cover the entire baking sheet, being careful not to press too hard so as not to release the leavening gases 27.

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

Fragrance with oregano and rosemary 31 and season with a drizzle of oil. Bake in a preheated static oven at 445°F for about 25-30 minutes, placing the baking sheet on the lowest rack. After this time, check the base of the focaccia: if it is golden, you can take it out of the oven 32; otherwise, continue baking for another 5 minutes. Your purple potato focaccia is ready to be enjoyed 33!