Instructions: Mix the flour, yeast, salt, mashed potatoes and water in a bowl and stir until the mixture is too firm to mix. Turn out onto a floured surface and knead well until the dough is soft and well combined. Place the dough in a well oiled bowl and allow it to rise for about 1 hour or until doubled.

Meanwhile, mix the oil, rosemary and garlic and allow to infuse for about 30 minutes. Slice the unpeeled pontiac potatoes paper thin so that they will cook in the short baking time required for this recipe. This is best done with a food processor or hand slicer, rather than a knife.

When the dough has risen, turn out onto a floured board and press into a rectangle about 1cm. thick. Place the dough on a well oiled oven tray and pat to shape.

Place the sliced potatoes decoratively over the surface of the dough, slightly overlapping, then brush generously with the oil mixture, making sure that all the garlic is used. Allow the focaccia to rise a further thirty minutes for a thicker crust, or 10 for a thinner crust. Sprinkle with rock salt and bake at 200c. for 40 minutes.

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