Dan Lepard's roasted potato olive bread recipe

You can shape this dough into loaves, cut it into sticks for deli sub rolls or – even easier – pat it out on an oven tray for a mega-thick focaccia. 450g salad potatoes, washed Olive oil and sea salt flakes 1 tsp instant dry yeast 100ml low-fat yoghurt 50g runny honey 175g pitted green olives 1 small bunch dill, chopped 625g Italian 00 flour 2 tsp fine sea salt Chop the potatoes into cubes, toss them with oil and a little salt, roast for 30 minutes until barely cooked, then leave to cool. In a large bowl, mix 375ml water with the yeast, yoghurt, honey, olives, dill and cold potatoes, then mix in the flour and salt to a sticky dough. Leave for 45 minutes, then oil both a patch of worktop and your hands, knead the dough gently on it for 10 seconds, then lift it back into the bowl. Repeat this three more times at 45-minute intervals, then line a baking tray with nonstick paper and press the dough out so it half covers it. Leave another 45 minutes, then stretch the dough to cover the rest of the tray. Dimple the top, sprinkle with salt flakes and leave for about 30 minutes while you heat the oven to 200C (180C fan-assisted)/390F/gas mark 6. Bake for 35-40 minutes, until a deep golden brown on top. danlepard.com/guardian