For the topping

  • 3 medium waxy potatoes, thinly sliced
  • 2 tbsp olive oil, plus extra to serve
  • 1 tsp turmeric
  • 1 rosemary sprig, leaves picked and chopped, to serve


  • STEP 1

    In a large bowl, dissolve the yeast in 350ml cold water and add the oil. Add the flour and 1 tsp salt and mix thoroughly with your hands to make a dough. Cover and leave in the fridge or a cool place overnight.

  • STEP 2

    The next day, turn your dough out onto an oiled tray approx 30cm x 20cm. Using your fingertips, gently stretch the dough into a rectangle, then fold it in half. Rotate the dough 90 degrees and repeat the process. Leave to rest for 30 mins. Repeat this stretching, folding and resting process twice more.

  • STEP 3

    Heat oven to 24OC/220C fan/gas 9. Gently stretch the dough to fill your tray. If it shrinks back, don’t force it – rest for 10 more mins, then try again.

  • STEP 4

    Spread the potato slices over the dough, overlapping. Mix the olive oil with the turmeric and brush over, then sprinkle with sea salt and bake on the top shelf of the oven for 25-30 mins. When cooked, drizzle with a little more olive oil and scatter over the rosemary.


The wetter the dough, the better, as more liquid makes a lighter loaf.


When shaping your loaf, use as little extra flour as possible.

Recipe from Good Food magazine, August 2017

Goes well with


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