Make mashed potato: Peel potato, cut into 2.5cm / 1" chunks. Boil until fully tender (around 10 - 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.

Mix Dry: Place flour, salt, sugar and yeast in a large bowl and mix well with a firm rubber spatula.

Add Wet: Make a well in the centre, then add olive oil and warm water. Mix with spatula until you can no longer see flour. Dough should be sticky – too sticky to knead by hand. If your dough seems a touch dry, work in a tablespoon of water at a time to adjust (see video for reference).

Add Potato: Add mashed potato. Using a folding motion, start mixing it through using the spatula. Then start smearing it along the walls of the bowl. Once potato is evenly incorporated, shape roughly into a ball in the bowl.

Rise 1: Cover bowl with cling wrap, then put in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size. (Note 6)

Fold dough: Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Scrape dough in, then fold the edges of the dough into the centre six times. Shape into ball, cover with cling wrap.

Rise 2: Put the bowl in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size.

Prepare pan (see Note 7 for pan types info): Meanwhile, prepare the pan. Use a 26.5 x 20 x 5 cm / 10.5 x 8 x 2” metal non-stick pan, or a 9”/23cm round cake pan, preferably not springform. Pour in 2 tablespoons of olive oil, then smear it all across the base and along the walls.

Preheat oven: Preheat oven to 220°C / 430°F (200°C fan), and set a rack on middle shelf. Allow enough time to ensure oven has been preheated for at least 15 mins for best results.

Put dough in pan: Scrape dough into prepared pan. Stretch and pull to fill the base as best you can (itʼs an elastic dough so a bit stubborn!), and get the surface roughly level. Itʼs ok if itʼs bumpy, it will smooth out later.

Rise 3: Cover pan with cling wrap, then put in a warm place for 40 minutes until the dough expands and fills the pan, and the height rises by around 25 - 30%.

Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.

Poke! Using both your hands like claws, push your fingers deep into the dough, right to the base of the pan to create the signature dimples. Do this around half a dozen times across dough surface. This will somewhat deflate the dough and is OK. (Note 8)

Toppings: Top with toppings of choice – see below.

Finishing olive oil & salt flakes: Drizzle the surface with 2 tablespoons of olive oil so it runs into the dimples. Then sprinkle with sea salt flakes.

Bake for 25 - 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.

Cool: Turn out onto a cooling rack. Let is rest for at least 10 minutes before cutting to serve. It is ridiculously good served freshly made!

Optional: Finishing with a final flourish of extra virgin olive oil across the surface certainly doesnʼt go astray! Also some olive oil for dipping is always welcome.:)

Confit Garlic & Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.

Cherry tomato: Squish each tomato while holding near focaccia surface. Press onto surface, pushing into the dough. Sprinkle with oregano. Proceed with recipe.

Olives: Press onto surface of focaccia, pushing into the dough. Sprinkle with oregano. Proceed with recipe.