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Lynley Ruck
Ingredients
- 2 potatoes – any kind
- 3 teaspoons yeast granules
- 1 1/2cup water (lukewarm)
- 4c flour
- 2 1/2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 ripe tomatoes sliced
- 1/2 teaspoon dried rosemary
- extra sea salt
Method
Boil potatoes until tender. Dissolve yeast in warm water in large bowl and then mix potatoes, flour, 2 tsp salt, dissolved yeast, and 1 tbsp olive oil until blended. Set aside to rise until double (about 30 minutes). Preheat oven to 350 deg F. Coat a baking pan with remaining oil, place dough in pan and turn to coat dough with the oil, gently push down and shape out into a rectangle, making indentations with your fingers. Arrange the tomato slices on top and press slightly. Sprinkle rosemary and salt over top. Bake until golden brown, about 45 minutes.
