Step 1:

Boil the potatoes with the skin on and leave to cool down completely. (I boil them a day before). Peel the potatoes and grate on a fine grater.

Step 2:

In a large bowl, mix together the water, yeast, flour, grated potatoes and salt until a rough dough forms. After forming the dough, let it rest for 20 minutes.

Step 3:

Wet your hands with water and stretch the dough from the top of the bowl, pulling it up and then to the other side. Repeat. Cover and let it rest for 20 minutes. Then repeat the stretch and fold. After 3 sets of stretch and folds, cover and refrigerate overnight. (12-24 hours).

Step 4:

Peel the onions, cut in half and then thinly slice and fry with oil. Place it on paper towels to drain off the oil. Leave it to cool down. Take the dough of the fridge and fold in the fresh oregano and onion. Fold the same way as before – try to fold every 30 minutes for 3 hours.

Step 5:

Tip the dough onto a floured surface. Shape into a loaf. Leave it to rise for half an hour.

Meanwhile, heat the oven and an iron dish at 200 degrees C (390 degrees F). When ready, place the dough in a closed dish and bake at 180 degrees C (350 degrees F) for 20 minutes. Then take the lid off the dish and bake for another 20 minutes until beautifully golden and rustic. This is another level of focaccia.

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